Spinach Bread Soup

• 4 rolls bread, hollowed out, crust broken into chunks, insides reserved
• 2 tbsp olive oil
• 1 None large onion, finely chopped
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 cup vegetable stock
• 4 None medium potatoes, peeled, chopped
• 2 bunches spinach, trimmed, washed, chopped
• 1 None lemon, juiced
• None None Greek yogurt, to serve

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. Arrange chunks of bread on prepared tray. Lightly coat with olive oil and bake for 6-8 mins, until crisp.
3. Meanwhile, in a large saucepan, heat oil over high heat. Saute onion for 3-4 mins, until softened. Add spices and cook for 1-2 mins, until fragrant. Add stock and potatoes. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add spinach and stir until wilted. Add reserved doughy bread insides then puree until smooth.
4. Add lemon juice and season to taste. Serve soup with croutons and a dollop of yogurt.

rolls bread, olive oil, onion, ground coriander, cumin, vegetable stock, potatoes, bunches spinach, lemon, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/27234 (may not work)