Spinach, Sage and Potato Soup

4 tablespoons margarine
2 red onions, chopped
3 garlic cloves, crushed
1 tablespoon fresh sage, shredded, plus extra to garnish
2 large potatoes diced
6 cups vegetable stock
9 ounces baby spinach leaves

Melt the margarine in a large pan and fry the onions for 5 to 6 minutes over a low heat until softened slightly.

Add the garlic, sage and potatoes, cover and cook over a very low heat for 10 minutes.

Stir in the stock, bring to the boil and cook for 5 minutes. Add the spinach and cook for 2 minutes.

Transfer the mixture to a food processor or blender and process until smooth. Return to the pan and heat gently until warmed. Season to taste, garnish with extra sage.

Serves 4.