Cauliflower, Potato And Spinach Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 3/4 lbs cauliflower florets
2 None potatoes, chopped
4 cup chicken stock
1 cup milk
3 1/2 cups baby spinach, finely shredded
None None Toasted baguette with cheese, to serve

Preparation

Heat oil in a large saucepan on medium. Add cauliflower and potato. Cook, stirring, for 2 mins.
Stir in stock and 2 cups water. Bring to boil. Simmer, covered, for 15-20 mins or until tender.
Puree with a hand blender or food processor. Stir in milk and season to taste. Heat gently. Stir in spinach. Serve with toasted cheese baguette.