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Ingredients

  • 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
  • 150g pot natural yogurt
  • 20g pine nuts, toasted
  • chilli oil, to serve (optional)

Method

  • STEP 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 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.

  • STEP 2

    Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it’s completely smooth.

  • STEP 3

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

Recipe from Good Food magazine, May 2016

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