Potato Leek and Spinach Soup

Preheat oven to 200 degrees and grease muffins trays

• 2 large potatoes
• 3 vegetable stock

Simmer potatoes in vegetable stock over low to medium heat unitl soft (about 20 mins)

• 2 leeks
• 2 tbsp olive oil
• 1 tbsp minced garlic

Fry leeks (white part only), olive oil and minced garlic for 2-3 mins

• 200g frozen spinach

Add frozen spinach (defrosted) to frypan for 2-3 mins Add spinach mixture to potatoes

• 1/4 cup parmesan cheese

Add parmesan cheese

Use blender to blend into soup mixture