POTATO AND SPINACH SOUP WITH LIME

Steps:

• Halve, peel and finely chop onion. Heat oil in a heavy-bottomed pan and stir in onion. Cook, stirring occasionally, over medium heat for a least 5 minutes while you prepare everything else. Crack garlic with your fist, peel away skin and slice in thin rounds. Boil ketle. Scrub or scrape potatoes and cut into chunky dice. Remove zest from lime in wafer thin scraps. wash spinach, shake dry and shred. Dissolve stock cube in 600ml boiling water. Stir potatoes, garlic and lime zest into semi-softened onion. Season with half teaspoon of salt, stiir well, reduce heat, cover and cook for 5 minutes. Squeeze lime juice over vegetables and stir as juices turn syrupy. Add stock. Increase heat and bring to the boil, establish a steady simmer, half cover pan and cook for about 10 minutes until potato is tender. Stir in spinach, increase heat and cook briskly for two minutes to melt spinach. Serve immediately.