- 2 tbsp olive oil
- ½ onion, peeled, chopped
- 1 garlic clove, peeled, finely chopped
- ½ red chilli, chopped
- 500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock)
- 2 handfuls spinach leaves, washed
- salt and freshly ground black pepper
- 2 tbsp double cream, to serve
- Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes.
- Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- To serve, pour the soup into a bowl and drizzle with the cream.