INGREDIENTS :

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• 1 onion (about 150g), finely chopped

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• 1 potato (about 250g), peeled and chopped into chunks

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• 2 garlic cloves, minced

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• 260g fresh spinach leaves

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• 700ml boiling hot water

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• 1 tbsp Danwood Smoked Oil®

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• 1 tbsp bouillon powder (vegetable stock)

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• 3/4 tsp salt

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• Pinch of black pepper

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• Pinch of Danwood Smoky Powder®

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INSTRUCTIONS :

 

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• Heat Danwood Smoked Oil® in a large saucepan, add the minced garlic and fry until golden.

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• Add the onion to pan and cook on medium heat for 7-10 minutes, until the onion is golden and slightly caramelised.

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• Add the fresh spinach leaves and stir until wilted.

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• Meanwhile, mix one tablespoon bouillon powder with 700ml boiling hot water.

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• Add the bouillon stock mix and chopped potato to the pan. Cook on a high heat until the soup begins to boil.

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• Cover the saucepan with a lid and turn the heat down to medium-low. Simmer the soup for 15-20 minutes until the potato is tender, stirring occasionally.

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• Season the soup with Danwood Smoky Powder®, salt and pepper and cook for another couple of minutes, stir well.

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• Blend the soup with a hand blender and serve.