Potato, Chickpea and Spinach Soup
‘My whole family loves this chunky soup and the vegetables contribute towards their five-a-day. It’s a fantastic, very quick to make, winter warmer!’ Susi Galley
Ingredients
- 50g (2oz) Kerrygold Lighter Unsalted butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1.2 litres (2 pints) vegetable stock
- 400g (14oz) potatoes, peeled and diced
- 300g (10oz) baby spinach
- 400g can chickpeas, drained and rinsed
- 200g (7oz) half fat crème fraiche
- Salt and freshly ground black pepper
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