Spinach and chilli soup Recipe

Spinach and chilli soup Recipe

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 fresh green chilli, seeds removed, finely chopped
  • 150g/5½oz spinach
  • 280ml/½ pint hot vegetable stock
  • 2 tbsp double cream
  • salt and freshly ground black pepper
  • olive oil, to drizzle
  1. Heat the oil in a saucepan and gently fry the onion, garlic and chilli until soft. Add the spinach and cook until wilted. Add the hot vegetable stock and cook for 10-15 minutes. Stir in the cream and season, to taste, with salt and freshly ground black pepper.
  2. Process the soup with a hand blender until smooth and then pour into a bowl.
  3. To serve, drizzle with olive oil.
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