Recipe of the week: Spinach Soup

This week's recipe has a very special meaning to me. Like many children, during my childhood, I simply hated spinach so, it was one of soups that traumatized me and I disliked most. Years later I prepared it for the beginning of january detox...

You will need (for 4 people):
1 large onion or 2 medium onions
1 garlic clove
1 leek
2 carrots
1/2 courgette
2 medium potatoes
vegetable stock or water as needed
1 bunch of spinach
salt & pepper
Extra virgin olive oil

In a pan with a splash of olive oil, sauté the chopped garlic and onion and then add the remaining vegetables cut into cubes. Add water till it almost covers the vegetables or, as in my case I'd just make a vegetable stock, replace the water by vegetable stock. This will enhance the flavour of your soup and bring it to another level. Season with salt and let it cook. Grind well, put it again on the heat and add the previously washed spinach leaves. Let it boil for about five minutes and grind it well.

As in all of my soups, serve it with grinded pepper and a drizzle of extra virgin olive oil.