500 g frozen spinach
4 potatoes (medium size)
1 chicken stock cube
750 ml of water
50 g butter
2 tablespoons of sour cream
Heat some olive oil in a pressure cooker, and sweat the onion for a few minutes.
Add the carrot slices, potatoes and spinach. Add the water with the crumbled stock cube, oregano and salt and cook for 15 minutes. Pour it in a mixer with the butter and crème fraîche. Season with salt and pepper and let it cool down.
Put a few hours in the refrigerator and pour in nice bowls. Serve with some crispy bread.