April 14, 2015
5 hrs 10 mins
750grams of chopped spinach
1 sliced onion
1 litre of vegetable stock
12 peeled and chopped potatoes
1/2 teaspoon minced garlic
Ground pepper to taste
125grams of grated parmesan cheese
1Place everything into slow cooker except the cheese. I cooked on high for an hour and then low for 4 hours.
2Then remove from slow cooker and blend the soup up
3return soup to slow cooker add the cheese whilst back over a heat.
5*I serve with a dollop of sour cream on top
Submitted by Rosina Richards
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