Spinach Soup

#1

vegetarian

soup

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 1 onion
• 2 tbsp. oil
• 3 large potatoes
• 1 l vegetable broth
• 500 g spinach
• 4 tsp sour cream
• 2 slices of white bread
• 4 tbsp. Tomami Umami
• salt
• pepper
• nutmeg

INSTRUCTIONS

Dice the potatoes and onions and fry briefly with the spinach in 1 tbsp. of oil until the spinach begins to wilt. Deglaze with vegetable broth and simmer until the potatoes are soft. Season with salt, pepper, nutmeg and Tomami Umami. Fry the white bread cubes in the pan with the remaining oil and add a little salt. Puree the soup. Serve with sour cream, Tomami Umami and the bread cubes (croutons) as a topping.