FEATURE RECIPE
Potato, garlic and spinach soup

Potato, garlic and spinach soup

Serves 4



2 tbsp   extra-virgin olive oil, plus extra for serving
1   onion, thinly sliced
4 cloves   garlic
600 gm (about 4)   desiree potatoes, peeled, halved lengthways and cut into 5mm thick slices
2 tsp   smoked paprika
1 tsp   ground cumin
¼ tsp   ground chilli
500 ml (2 cups)   chicken or vegetable stock
70 gm   English spinach leaves, coarsely torn


1 Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 10 minutes or until translucent. Add potatoes and spices and cook, stirring, for 5 minutes. Add stock, increase heat to medium-high and simmer for 20 minutes or until potato is tender and beginning to break up. Add spinach and cook until wilted. Season to taste with sea salt and freshly ground black pepper. Ladle soup into bowls, drizzle with olive oil and serve.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Elodie Rambaud


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