Step 1

In a large saucepan over medium heat, sauté onion and garlic in olive oil for 3 minutes or until soft.

Step 2

Add potatoes, vegetable broth, a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the potatoes are tender.

Step 3

Add spinach and cook for a further 5 minutes until spinach is tender.

Step 4

Turn off the heat and add a handful of basil leaves (optional).

Step 5

Using an immersion blender, puree the soup to a smooth consistency. Taste it, you might want to adjust the seasoning with salt and pepper.

Step 6

Serve with a good drizzle of olive oil, black pepper, and a wedge of lemon juice on the side (1 tsp of lemon juice per serving is perfect). You can enjoy this soup hot or chilled.