Spinach & parsley soup with Rosemary Infused Rapeseed Oil

Ingredients

• Onion, chopped

• Garlic, crushed

• Potatoes,peeled and diced

• Spinach,washed

• Celery, chopped

• A little ground cumin

• Rosemary Infused Rapeseed Oil

• Vegetable bouillon

• Parsley, chopped

Method

1. Heat a little oil in a large saucepan.

2. Cook the onion, garlic and cumin.

3. Add the celery and potatoes and sweat for a while longer.

4. Add the parsley stalks and stock, cook until the potatoes are soft.

5. Add the spinach and parsley.

6. Simmer gently for about 3 minutes until wilted.

7. Whizz until smooth.

8. Add freshly ground black pepper and sea salt to taste.

9. Ladle into serving bowls.

10. Swirl in the Rosemary Infused Rapesee