A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too
Nutrition and extra info
- Freezable
- Healthy
- Vegetarian
Nutrition: per serving
- kcal325
- fat13g
- saturates2g
- carbs36g
- sugars14g
- fibre7g
- protein12g
- salt1g
Ingredients
- 2 tsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 potato (approx 250g), cut into small cubes
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 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
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.
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.
Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.
Comments, questions and tips