1 Tbsp sunflower or corn oil
3 cups vegetables stock
1 packet Granja del Sol Spinach
1 cup dairy cream
Salt to taste
Pepper at to taste
Grated parmesan cheese to taste
Heat up a saucepan, add a bit of oil and stir fry the onion.
Meanwhile, cut the potatoes into cubes and when the onion becomes transparent add the potatoes with the vegetables stock.
Cook until the potatoes are tender.
Add the Granja del Sol Spinach and cook for a few minutes more. Season with salt and pepper.
Set aside, leave to cool for a while and then blend or mix. Heat it again, pour out the dairy cream and stir it. Add salt and pepper to taste and serve it with grated cheese and toasts.