Simple Spinach Soup with Boiled Eggs

This is a delicious and very healthy soup which is very simple to make.  Spinach has a high nutritional value and is extremely rich in iron, calcium and antioxidants, especially when fresh, steamed, or quickly boiled. It is also a rich soure of vitamins A, C & E.

Makes 7 portions

Ingredients:

• 7tbsp OLIVE OIL
• 3 Cloves of GARLIC, crushed or finely chopped
• 1 LEEK  roughly chopped
• 650g Fresh SPINACHLeaves, washed.
• 7 POTATOES (approx 1.8kg), peeled and roughly chopped
• 1.6L Chicken STOCK (or vegetable stock)
• 125ml Lactose Free CREAM
• 7 EGGS (optional)
• SALT & Freshly Ground Black PEPPER

Method:

1. Heat the OLIVE OIL in a large pot, gently fry the GARLIC and LEEK until soft.
2. Add the SPINACH and keep stirring until the SPINACH has wilted (softened and reduced in size).
3. Add the POTATOES then pour over the STOCK.
4. Season well with SALT and PEPPER, cook on a medium heat for around 15minutes or until the POTATOES are slightly over cooked (break up easily).
   While you are waiting, hard boil the EGGS in boiling water for 10-12 minutes, then peel them.
5. Remove the soup from the heat and allow to cool slightly.
6. Use a food blender to liquidise the soup.
7. Taste, then season accordingly with SALT and PEPPER.
8. Serve the soup in bowls. Cut each boiled EGG into boat shapes (wedges) and place into the soup, it is best to place the EGG pieces so that the yellow yolk is visible.
9. Drizzle a little CREAM over the soup and serve while hot!
10. Enjoy