This nourishing soup blends cooked spinach with onion and a little potato until smooth. Its green color and light texture bring freshness to the table.
Cook the onion in olive oil over medium heat for 6 minutes, until softened.
Add the potato and vegetable stock. Cook over medium heat for 15 minutes, until the potato is tender.
Add the spinach and cook for 3–4 more minutes.
Blend until smooth and adjust the salt.
Drizzle with yogurt and serve hot.
Store in a covered container in the refrigerator for 3 days or in the freezer for 2 months.
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