Supergreen soup with yogurt & pine nuts
- Preparation and cooking time
- 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
- 150g pot natural yogurt
- 20g pine nuts , toasted
- chilli oil , to serve (optional)
- 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.