Spinach soup with milk thistle oil

• 500 g fresh spinach (or 300 g frozen)
• 1 medium onion
• 2 cloves of garlic
• 1 potato (for thickening)
• 1 l vegetable stock
• 200 ml cooking cream (can be vegetable)
• 2 tablespoons olive oil
• Salt, pepper, nutmeg (to taste)
• 4 teaspoons of milk thistle oil (for seasoning)

Peel the onion and chop finely.
Peel and chop the garlic.
Peel the potato and cut it into small pieces.

Heat the olive oil in a saucepan, add the onion and let it glassy.
Add the garlic and fry briefly so that it does not become bitter.

Add the chopped potato and pour in the broth. Cook for about 15 minutes until the potato is soft.
Add the spinach and let it simmer for a few minutes until it softens.

Blend the soup with a hand blender until smooth.
Add the cream, season with salt, pepper and a pinch of nutmeg.

Divide the soup into bowls and add a teaspoon of rosehip oil to each serving (it should not be boiled to retain its beneficial substances).