Spinach Soup Cob

Ingredients

• 1 packet (250g) frozen spinach, thawed
• 2 tubs (250g each) sour cream
• 1 packet spring vegetable soup mix
• 1 cob loaf or similar round loaf

Directions

1. Preheat the oven to 150C
2. Squeeze the spinach dry and place in a large bowl. Stir in the sour cream and soup mix
3. Cut the lid off the bread and scoop out 2/3 of the filling, leaving a soft plump wall. Pour the mixture in to the loaf and place on a baking tray
4. Bake until lightly golden and crisp, about 20 minutes. In the last 5 minutes of cooking scatter the left over bread chunks on the baking tray to crisp up
5. Serve on a platter, using the toast to serve - yum!