Tomato Spinach Soup

Tomatoes. I need them. I sincerely must have them for my cooking ((Lamb Kofta Curry). My curries mostly are perfected with the sour tinge from tomatoes (Thai Green Fish Curry & Bitter Gourd Prawn Curry) and pretty much for other dishes as well (Tomato Rice & Ayam Masak Merah). Tomatoes into soups. Of course. Why? You should (Chicken Vegetable Soup & Mor Rasam). Obviously so, I don't have say anything further about this Tomato Spinach Soup. Oh, yes-yes, I am all in for spinach too (Spinach Tofu Stir Fry). What's with this soup? A vegetarian version and my style as you know, for those of you who know me, I don't search, seek and search high and low for ingredients. I am pretty much the convenient cook. The cook who look within the hypermarket I am staying close by. Even for this Tomato Spinach Soup. The health is wealth soup. Simplicity in return speaking for itself (Turmeric Tomato Soup).  

Ingredients

1 bunch (about 400g) spinach - remove roots, wash thoroughly and sliced thinly

1 (about 200g) tomato - sliced thinly

5 garlic - chopped

1 onion - chopped

2 sprigs spring onion- sliced thinly

1/2 liter stock (any type of stock, I used vegetable stock)

2 tbsp oil

Salt and pepper for taste

Method

When oil is heated, saute garlic and onion. 

Add tomato and stir for a minute or two. 

Pour in the stock and simmer to heat through. 

Season with salt and pepper.

Add spinach, stir and off the heat.
Garnish with spring onion.