Directions

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  1. Wash the spinach thoroughly since it grows close to the soil and contains a lot of dirt in the leaves. Place chicken bones in a pot of water.
  2. Add cloves and bay leaf. Simmer for 1 hour then strain. In a separate pan, heat the Eva Canola Oil and fry the garlic and potatoes. Add stock and salt.
  3. Cover and cook for 30 minutes. Add spinach, milk and pepper and cook for 5 minutes. Add the mint.
  4. Now using a hand blender, grind the mixture to a thick soup. Alternatively, pour mixture into a jug blender and blend well.

  5. Return the soup to the stove, bring to a quick boil, and serve hot.