Prep |
Cooking |
Serves |
 |
 |
 |
25 mins |
50 mins |
2 Adults |
Recipe by The Devilled Egg | The Online Cookery School
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, sliced
- Fussels Garlic Rapeseed Oil
- 1/2 teaspoon chopped thyme leaves
- Salt and pepper to taste
- 1 teaspoon of smoked paprika
- 1 large sweet potato, cut into bite sized pieces
- 200g spinach leaves
- 600ml good quality stock (any flavour you prefer)
- 50ml double cream (or a dairy free alternative for a vegan soup)
- Black pepper
Method
Fry the onion in the little oil with a teaspoon of the salt.
Once it is starting to turn golden brown, add the garlic and smoked paprika, fry for 1 minute.
Add the potato and coat in the onion mixture.
Pour the stock in and simmer until the potato is cooked though (30-40 minutes).
Add half the spinach leaves and double cream.
Once the spinach has wilted, pour the soup into a blender, add the remaining spinach and ground black pepper to taste.
Blend the soup and enjoy!