Minty Spinach, Garlic and Nutmeg

• 1 tablespoon olive oil
• 2 large onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 small red chile, finely chopped
• 100 g of fresh mint, roughly chopped
• 100 g fresh parsley, roughly chopped
• 1 14 liters hot vegetable stock
• 500 g Baby Spinach, roughly chopped
• 12 teaspoon nutmeg
• salt & freshly ground black pepper

1. Heat the oil in a large pan and cook the onions, garlic and chilli for 10 mins until softened and golden.
2. Add the herbs and stock, bring to the boil and simmer for 10-15 minutes.
3. Add the spinach to the pan and cook for 2 mins until just wilted.
4. Add the lemon juice, nutmeg and salt and pepper to taste.
5. Using a hand blender, whizz the soup to a coarse puree.
6. Ladle into warmed serving bowls, drizzle with natural yogurt, and grind over fresh black pepper.
7. Serve with crusty bread.

olive oil, onions, garlic, red chile, mint, fresh parsley, liters, nutmeg, salt

Taken from www.food.com/recipe/minty-spinach-garlic-and-nutmeg-128834 (may not work)