Supergreen soup with yogurt & pine nuts

Supergreen soup with yogurt & pine nuts

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(1 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 2

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
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Ingredients

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions 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

    Potato

    po-tate-oh

    The 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

  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.

  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.

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

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