Spinach soup with creamy potato mustard mash

After watching “The Wrestler” I could not bring myself to stop singing “Sweet Child O’ Mine” - and now it is impossible for me to think about the song without thinking about the movie as well.
When I think of vegetables, I’m automatically reminded of Ana Elisa and her amazing salad and soup recipes, among other delicious treats.

I slightly adapted this soup from DH mag #38, but Ana was the inspiration for me to prepare it.

Spinach soup with creamy potato mustard mash
from Donna Hay magazine

Mash:
2kg sebago (floury) potatoes, peeled and chopped
50g butter
¾ cup (180ml) whole milk
4 tablespoons Dijon mustard
salt and freshly ground black pepper

Soup:
100g butter
2 onions, chopped
2 garlic cloves, chopped
2 x 500g bunches English spinach, trimmed, washed and chopped
¼ cup parsley leaves
5 cups (1.2l) vegetable stock
salt and freshly ground black pepper

Start with the mash: place the potatoes in a saucepan of cold water, bring to the boil and cook for 20-30 minutes or until tender. Drain and return to the saucepan. Add butter, milk, mustard, salt and pepper and mash until smooth. Set aside and keep warm.

Now, the soup: heat butter in a large saucepan over medium heat. Add onion and garlic and cook for 10 minutes or until just golden, add spinach and parsley and cook for 5 minutes or until wilted. Add stock and cook for another 5 minutes. Place in a food processor/blender and process until smooth – be careful since the mixture will be very hot.
Stir through salt and pepper.
Place spoonfuls of the mash in the base of bowls, pour over the soup and serve.

Serves 4