Broccoli Spinach Soup

 Ingredients:

2 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
2 cups stock
8 ounce potato, peeled and diced
2 pounds broccoli, chopped
5 ounces baby spinach
salt and black pepper, to taste
1 tablespoon red wine vinegar
croutons, chives, and freeze dried broccoli

Cook the onion and garlic in the oil until softened. Add the stock, potatoes, and broccoli. Cook until potatoes are tender. Add spinach, salt, and pepper to the blender and pour the soup on top of it. Blend until smooth. Return to saucepan and adjust to desired consistency. Stir in the vinegar.

Ladle soup into bowls and garnish with croutons, chives, and dried broccoli.