You will need
3 T (45 ml) butter or half butter and half olive oil
1 medium large onion, chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
1 large potato, peeled and cubed 1 cm x 1 cm
2 cups (500 ml) boiling water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
2 cups (500 ml) fresh full cream milk
200 g bag of baby spinach
1 T (15 ml) finely chopped fresh rosemary
Ina Paarman’s Rosemary & Olive Seasoning
2 T (30 ml) olive or canola oil
2 T (30 ml) butter
2 slices white bread, cubed
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
sprigs of fresh rosemary
Preheat a medium size heavy based saucepan. Melt the butter, add the onion, pre-seasoned with Green Onion Seasoning, add potato and stir until coated with butter. Cover the vegetables with baking paper. Put the lid on, turn the heat down and ‘smoor’ this mixture slowly for 20 minutes until the onions and potatoes are soft and aromatic.
Add the boiling water, Vegetable Stock Powder and milk and cook for a further 10 minutes. Add the spinach. Boil open without a lid for no longer than 3 minutes to preserve the bright green colour. Add the rosemary. Liquidise the soup until smooth. Add Rosemary & Olive Seasoning to taste.
Heat the oil and butter in a frying pan. Add the cubed bread and Garlic & Herb Seasoning. Stir-fry until golden brown.
Serve in warm soup bowls garnished with a swirl of olive oil, a sprig of fresh rosemary and croutons.