Potato, garlic and spinach soup

AT A GLANCE

  • Serves 4 people

  • 2 tbsp extra-virgin olive oil, plus extra for serving
  • 1 onion, thinly sliced
  • 4 cloves garlic
  • 600 gm (about 4) desiree potatoes, peeled, halved lengthways and cut into 5mm thick slices
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp ground chilli
  • 500 ml (2 cups) chicken or vegetable stock
  • 70 gm English spinach leaves, coarsely torn
01   Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 10 minutes or until translucent. Add potatoes and spices and cook, stirring, for 5 minutes. Add stock, increase heat to medium-high and simmer for 20 minutes or until potato is tender and beginning to break up. Add spinach and cook until wilted. Season to taste with sea salt and freshly ground black pepper. Ladle soup into bowls, drizzle with olive oil and serve.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

FEATURED IN

Jun 2007

Jun 2007

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