For the soup base
For the garnish
Heat the olive oil in a saucepan over a medium heat.
Add the onions, garlic and bay leaf, season with salt and pepper and cook until the onions are soft.
Add the potatoes and let them sweat for a few minutes, stirring so the potatoes don’t stick to the pan.
Pour in enough water to cover the potatoes, and simmer gently over a low heat until the potatoes are soft.
Remove the bay leaf, take the soup off the heat and blend until smooth with a stick blender. The soup should not be too thick, as the garnish will be mixed into it. Adjust with extra water to loosen up the consistency if needed. Return the pan to the heat and season to taste.
For the garnish, heat the olive oil in a frying pan over a medium heat and add two crushed garlic cloves and the paprika. Fry for a minute until it’s fragrant, then add the shredded greens. Lightly fry until the greens are cooked but have not changed colour. Stir in the TABASCO® brand Green Jalapeño Pepper Sauce and then remove from the heat. Season to taste.
Ladle two spoons of the soup into bowls. Add a generous amount of the spring green mixture and drizzle over some olive oil.
You may also like:
Spicy Green Vinaigrette
Smoked Salmon Salad with Chermoula
Mexican Seafood Salad
You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.