Spinach Soup with Rosemary

Cottage Pie

An outstanding recipe to make in advance!

Serves 6


  • 3 tablespoons (45ml) butter or olive oil
  • 1 medium-large onion, chopped
  • 1 large potato, peeled and cubed 1cm x 1cm
  • 2 cups (500ml) boiling water
  • 2 x 25g sachets OXO Concentrated Liquid Vegetable Stock
  • 2 cups (500ml) full cream milk
  • 1 bag of baby spinach, well rinsed
  • 1 tablespoon (15ml) chopped fresh rosemary
  • salt and freshly ground black pepper to taste


  • olive oil
  • sprigs of fresh rosemary


  • Preheat a heavy bottomed saucepan.
  • Melt the butter, add the onion and potato and stir until coated with butter.
  • Cover the vegetables with greaseproof paper.
  • Put the lid on, turn the heat down and simmer this mixture slowly for 20 minutes until the onions and potatoes are soft and aromatic.
  • Add the boiling water, OXO Concentrated Liquid Vegetable Stock and milk and cook for a further 10 minutes.
  • Add the spinach.
  • Boil open without a lid for no longer than 5 minutes to preserve the bright green colour. Add the rosemary.
  • Liquidise the soup until smooth.
  • Season to taste with salt and freshly ground black pepper.
  • Serve in warm soup bowls garnished with a swirl of olive oil and a sprig of fresh rosemary.


• The most important watch point is not to overcook the spinach.

• When making the soup in advance, only reheat just before serving to preserve the colour.

• When simmering the onion and potato it is well worth it to cover them with some greaseproof paper to keep all the moisture in. Still cover the pot with a lid.