2 tbsp extra virgin olive oil

1 chopped onion

2 cloves of garlic, minced

2 tbsp ground cumin

1.25 L chicken or vegetable stock

1 kg potatoes, peeled and roughly chopped

200 g spinach shoots

4 tbsp liquid cream

Fresh bread for serving

Salt and freshly ground black pepper

Heat olive oil in a large saucepan over medium heat and sauté onion, garlic and cumin for 3-4 minutes.

Increase the heat to maximum, add the broth of your choice and bring to a boil. Add the potatoes, then reduce the heat and simmer for about 10 minutes, uncovered, until the potatoes are cooked through. Add the spinach shoots and continue cooking for 2-3 minutes. Set aside for 10 minutes.

Using a hand blender, blend the soup until smooth. Return the pot to medium heat and reduce for 4-5 minutes, stirring constantly. Remove from heat and season with salt and pepper.

Divide the soup among 6 plates, garnish with fresh cream, and add a twist of the pepper mill before serving with crusty bread.

Rich in vitamins, minerals and antioxidants, and low in calories and fat, spinach is an important part of any balanced diet. In this recipe, we’ve added potatoes for added nutrition.