Spinach Soup with Herb Oil

Ingredients

• For the Soup
• Olive oil 1
• Medium onion 1
• Garlic cloves 2
• Potatoes 200
• Vegetable stock 750
• Fresh spinach 200
• Salt and freshly ground black pepper to taste
• For the Herb Oil
• Fresh parsley, leaves only 30
• Fresh basil leaves 15
• Olive oil 50
• Pinch of salt 1

Method

1. Heat 1 tbsp olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and diced potatoes to the pan. Stir and cook for another minute until fragrant.
3. Pour in the vegetable stock, bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
4. Add the fresh spinach to the pot and stir until it wilts into the soup. This will only take a minute or two.
5. Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth. Season with salt and pepper to taste. Return to the pot if using a standard blender.
6. While the soup is simmering or after blending, make the herb oil. Combine the parsley, basil, 50ml olive oil, and a pinch of salt in a small blender or food processor. Blend until smooth.
7. Ladle the hot soup into bowls. Drizzle generously with the fresh herb oil before serving.