Healthy Spinach Bisque
Heat the oil and sweat the potatoes and onions. Add the stock and cook for 10 minutes.
Mix the flour smoothly with a little water. Add the chopped spinach to the soup with the mixed flour.
Stir over the heat until the soup thickens, bring to the boil once and season to taste with salt and pepper.
Cook for about 5 minutes, then puree and carefully stir in the butter. Serve garnished with flaked almonds and finely shredded spring onion tops.