Spinach & parsley soup with Rosemary Infused Rapeseed Oil


  • Onion, chopped

  • Garlic, crushed

  • Potatoes,peeled and diced

  • Spinach,washed

  • Celery, chopped

  • A little ground cumin

  • Rosemary Infused Rapeseed Oil

  • Vegetable bouillon

  • Parsley, chopped


  1. Heat a little oil in a large saucepan.

  2. Cook the onion, garlic and cumin.

  3. Add the celery and potatoes and sweat for a while longer.

  4. Add the parsley stalks and stock, cook until the potatoes are soft.

  5. Add the spinach and parsley.

  6. Simmer gently for about 3 minutes until wilted.

  7. Whizz until smooth.

  8. Add freshly ground black pepper and sea salt to taste.

  9. Ladle into serving bowls.

  10. Swirl in the Rosemary Infused Rapeseed Oil.