based on this original recipe, it's evolved to this now....
1 tablespoon olive oil
1 large onion
4 cloves of garlic
2 bunches English spinach or a large bag of baby spinach
4 large potatoes
1.5L boiling water
3 vegetable stock cubes or stock concentrate (GF)
Peel onion and dice. Peel the garlic and chop or crush.
In a large saucepan heat the oil over medium low heat. Add onion and fry, stirring occasionally, for 5 minutes. Add the garlic, stir and cook for another 3 minutes.
Peel potatoes if desired (i don't bother, geoff does) and wash. Cut into 2cm pieces. Add to the saucepan with the water and stock cubes.
Wash the spinach or silverbeet very well. Drain well in strainer and remove any thick stalks. Roughly chop into large pieces and add.
Simmer for 30 minutes.
When the potatoes are soft, use a stick blender (blender or food processor) to process the soup until smooth. Don’t overblend or the potatoes will become like glue!
Serve with cracked pepper and crusty bread.