Spinach Bread Soup

• 4 rolls bread hollowed out, crust broken into chunks, insides reserved
• 2 tablespoons olive oil
• 1 onion large, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 cup vegetable stock
• 4 medium potatoes peeled, chopped
• 2 bunches spinach trimmed, washed, chopped
• 1 lemon juiced
• 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.

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

Taken from www.yummly.com/recipe/Spinach-Bread-Soup-1402518 (may not work)