2 tbspextra-virgin olive oil, plus extra for serving1onion, thinly sliced4 cloves garlic600 gm (about 4) desiree potatoes, peeled, halved lengthways and cut into 5mm thick slices2 tspsmoked paprika1 tspground cumin¼ tsp ground chilli500 ml (2 cups) chicken or vegetable stock70 gmEnglish spinach leaves, coarsely torn
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.