Categories: soup, vegan

Ingredients

• 4 tablespoons margarine
• 2 red onions, chopped
• 3 garlic cloves, crushed
• 1 tablespoon fresh sage, shredded, plus extra to garnish
• 2 large potatoes diced
• 6 cups vegetable stock
• 9 ounces baby spinach leaves

Directions

1. Melt the margarine in a large pan and fry the onions for 5 to 6 minutes over a low heat until softened slightly. Add the garlic, sage and potatoes, cover and cook over a very low heat for 10 minutes.

2. Stir in the stock, bring to the boil and cook for 5 minutes. Add the spinach and cook for 2 minutes.

3. Transfer the mixture to a food processor or blender and process until smooth. Return to the pan and heat gently until warmed. Season to taste, garnish with extra sage.

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