2 large potatoes

3 vegetable stock

2 leeks

2 tbsp olive oil

1 tbsp minced garlic

200g frozen spinach

1/4 cup parmesan cheese

Preheat oven to 200 degrees and grease muffins trays

Simmer potatoes in vegetable stock over low to medium heat unitl soft (about 20 mins)

Fry leeks (white part only), olive oil and minced garlic for 2-3 mins

Add frozen spinach (defrosted) to frypan for 2-3 mins Add spinach mixture to potatoes

Add parmesan cheese

Use blender to blend into soup mixture