TODAY’S RECIPE: Supergreen soup with yoghurt & pine nuts

THIS simple soup is a fresh new way to use a bag of mixed leaves, and freezes beautifully. SERVES 2.

2 tsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 potato (approx 250g), cut into small cubes 600ml vegetable stock 120g bag mixed watercress, rocket and spinach salad

Method

150g pot natural yoghurt 20g pine nuts, toasted Chilli oil, to serve (optional)

1 Heat the oil in a medium saucepan over a low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for ten minutes until softened but not coloured. Add the garlic and cook for another minute.

2 Tip in the potato, followed by the veg stock. Simmer for ten to 12 minutes until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for another minute, then blitz the soup in a blender until it’s completely smooth.

3 Serve with a dollop of yoghurt, some toasted pine nuts and a drizzle of chilli oil, if you like.

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