– Spinach-200 G
– Green onions-200 G
– Potatoes – 1 pc.
– Carrots-1 PC.
– Milk-1 stack.
– Butter – 2 tablespoons.

Cooking method:
1. Peel the potatoes and carrots, cut into small pieces and boil.
2. Rinse the green onions and spinach, let drain, cut into large pieces and quickly sauté in butter.
3. Remove the potatoes and carrots from the water, put them in a larger saucepan, with spinach and onions. Add a little water in which the vegetables were boiled. Puree with a blender.
4. Gradually pour warm milk into the soup. Salt and pepper. Serve with croutons.