This soup has a delicate colour, a rich creamy texture and a subtle flavour.
1 large onion
1 tbsp olive oil
1.1 litres/2pints stock (vegetable or chicken)
1tbsp chopped fresh tarragon or 1 tsp dried tarragon
1/2 tsp grated nutmeg
285ml / 1/2 pint soya milk
salt and pepper
1 Finely dice the onion and celery and sweat these in the olive oil until they begin to soften.
2 Grate the potatoes and add to the pan along with the stock. Bring to the boil and simmer until the onions, celery and potatoes are cooked.
3 Add the spinach, tarragon and nutmeg, bring to the boil again and simmer for 5 minutes.
4 Process the soup until smooth.
5 Add the soya milk, salt and pepper to taste and heat through before serving. Do not continue to cook the soup or the spinach will lose its bright green colour and the soya milk may start to separate.