Spinach and Chilli Soup
- 2 tbsp olive oil
- 1⁄2 onion, chopped
- 1 chopped garlic clove
- 1⁄2 red chilli, chopped
- 500ml veg stock
- 2 handfuls of spinach leaves
- Salt and pepper
- Heat the oil in a saucepan and gently fry the onion and chilli for 3 mins, then add the garlic for a minute more. Add the stock, bring to a simmer, and add the spinach to wilt for 3 mins. Transfer to a food processor and blend until smooth, before seasoning to taste and serving with sourdough.
20 mins
1 serving