Spring Onion, Spinach And Pine Nut Soup With Toasted Cumin

• 2 cups fresh spinach, washed and stems trimmed
• 3-4 spring onions, chopped (greens and roots trimmed)
• 1 medium-sized waxy potato, peeled and sliced into quarters - about 1/4-inch thick
• 3/4 teaspoon cumin seeds, toasted and crushed
• 2 tablespoons pine nuts, toasted
• 4 cups filtered water (or vegetable stock)
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt

1. Heat olive oil in a dutch oven or soup pot over medium heat. Once hot, add onion, potato and cumin; cover and cook for 10-15 minutes - stirring every so often to prevent burning. Add water (or stock) and add salt; stir and bring to a boil. Lower heat to a simmer, cover and cook until potatoes are easily pierced with a fork - about 20-25 minutes.
2. Add the spinach and toasted pine nuts to the pot and cook for about 6 minutes - until spinach is wilted and a darker shade of green.
3. Let soup cool. Then transfer to a blender or food processor and puree. Transfer pureed soup back to the soup pot to heat it back up. Divide the soup between 4 bowls and serve.

fresh spinach, spring onions, potato, cumin seeds, pine nuts, filtered water, olive oil, salt

Taken from food52.com/recipes/27980-spring-onion-spinach-and-pine-nut-soup-with-toasted-cumin (may not work)