Spinach Soup with Potatoes

Ingredients (for 4 servings):

• 200 g fresh spinach

• 2 medium potatoes

• 1 tablespoon olive oil

• 1 small onion

• 500 ml vegetable stock

• 1 tablespoon lemon juice

Preparation:

Peel the potatoes and cut them into small pieces, and rinse the spinach under cold water. Fry the onion in olive oil, add the potatoes and pour in the stock. Cook for about 15 minutes until the potatoes are soft. Add the spinach and cook for another 2–3 minutes. Blend the soup with a stick blender and add the lemon juice. Serve with a spoonful of Greek yogurt or baked bread cubes, if desired.