Spinach, Potato, and Nutmeg Soup Recipe

Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.

In a saucepan bring the water to a boil. Reduce heat to low and dissolve the bouillon cube in the water.

In a blender or food processor blend the onion spinach potatoes nutmeg and about 2 cups of the bouillon until thick and smooth.

Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil reduce heat and simmer 20 minutes. Stir in the milk and continue cooking 10 minutes. Season with salt pepper and more nutmeg to taste. Thus the soup is complete.