1. 1

   Step 1

   Heat 30 ml olive oil in a large pot over medium heat.

2. 2

   Step 2

   Add 1 large chopped onion, 1 diced celery stalk, 2 tbsp minced garlic, and 2 tsp dried thyme to the pot.

3. 3

   Step 3

   Sauté the vegetables for about 4 minutes while stirring.

   Timer 4 min
4. 4

   Step 4

   Reserve 60 ml of the chicken stock for later. Add the remaining 1.94 l chicken stock and 2 peeled, diced potatoes to the pot.

5. 5

   Step 5

   Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.

6. 6

   Step 6

   Use a potato masher to mash the potatoes directly in the stock to thicken the soup.

7. 7

   Step 7

   Add 3 sliced carrots, 280 g thawed spinach, and 450 g cooked chicken or turkey to the pot.

8. 8

   Step 8

   Bring the soup back to a boil, then cover and simmer on low heat.

9. 9

   Step 9

   Season the soup with salt, black pepper, and cayenne pepper to taste.

10. 10

    Step 10

    In a small bowl, mix the reserved 60 ml stock with 2 tbsp flour until smooth.

11. 11

    Step 11

    Stir the flour mixture into the simmering soup and cook until thickened.

12. 12

    Step 12

    Ladle into bowls and serve with grated parmesan cheese if desired.

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