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 Rapesee