Potato, Chickpea, Spinach and Lemon Soup

Serves ~ 4

• 1 clove garlic, crushed
• 1/2 tsp lemon infused olive oil
• 1L chicken stock
• 2 tbsp sweet sherry
• 2 potatoes, diced
• 1 can chickpeas, drained and rinsed
• 2 cups of fresh spinach
• 1 tsp lemon zest
• 2 fresh bay leaves
• 1 tsp red peppercorns
• 1 tsp black peppercorns

1. Heat oil. Sautee garlic.
2. Add stock, potatoes, bay leaves, pepper and chickpeas. Bring to boil then reduce to simmer. Add sherry.
3. When potatoes are soft add remaining ingredients and season to taste.