I love this time of year as so much is happening in our vegetable garden. Kevin has new things to show almost every day and we get so much pleasure from growing a lot of our own vegetables for the restaurant.
This spinach and potato soup is very light, and with no flour it is suitable for people on a gluten-free diet. Basil is also nice in this recipe. You could try a few proportions but I wouldn’t go beyond half and half as the basil then gets a bit strong. This soup can be made ahead and kept in the fridge for up to two days. It also freezes very well for up to a month.