Ingredients
3 tablespoons Olive Oil
2 large potatoes, roughly chopped
4 large carrots, roughly chopped
1 small carrot, extra thinly sliced
1 medium onion, roughly chopped
2 cloves garlic, crushed
1.5 litres water
500 mills water extra
1 teaspoon dried corriander
1 handful spinich, leaves whole
Salt to taste
Method
- Add olive oil, potato, onion, garlic and carrots to sauce pan.
- Lightly sautee to soften vegetables, about 5 mins, stirring frequently so potato doesn't stick to the bottom of pot.
- Add water and bring to boil.
- Simmer for 20 minutes.
- Blend until smoothe.
- Add extra water, sliced carrot and spinich and cook for a further 5 minutes or until carrot has cooked through and spinich has wilted.
- Serve in warm soup bowls with coarse rustic bread.
