Chop a small Potato, an Onion and a couple of stalks of Celery into chunks and gently fry in Olive Oil for 10 or 15 minutes – don’t let them colour too much… Add a little Salt, lots of Black Pepper and a Bay Leaf too
After 10 or 15 minutes, crush a couple of cloves of Garlic and add to the pan, again being careful not to let them colour
Add a pint of Vegetable or Chicken Stock and bring to the boil – simmer for 10 minutes or so or until the Potato is definitely cooked
Cool a fraction and then add lots and lots of Spinach (200g??) Let the Spinach wilt and then maybe add a little more (how much is up to you but you can often use more than you think!)
You can also add some fresh herbs here – Mint, Basil, Parsley, Chervil, Dill would all work
Throw into a liquidiser or use a food stick thing to blend to a smooth soup and add water if necessary
Heat through again before serving with some homemade bread