Spookily Green Soup
This vividly green soup is perfect for halloween and packed full of delicious leafy greens.
Servs 2
Method
Put a large saucepan over a medium-low heat and add the oil. When hot, add the onion, carrot, garlic and potato. Sweat gently for 5 minutes, stirring regularly, to soften.
Add the hot stock and bring to a simmer for a further 5mins or until the potato is softened.
Add the spinach and parsley and/or watercress. Bring back to a simmer and cook for a couple of minutes until the leaves have wilted then turn off the heat.
Purée the soup in the pan with a stick blender, or blitz in a blender, until smooth and velvety. Return to the pan (if necessary) and reheat gently, adding a little more stock if it seems too thick.
Taste, add salt and pepper as needed, then serve, trickled kefir or cream if you like.
Ingredients
2 tablespoons rapeseed or sunflower oil
1 small onion
1 small leek
1 celery stick
½ garlic clove, sliced
1 small potato (about 75-100g) peeled and cut in 1cm cubes
About 500ml hot vegetable stock
100g spinach, any tough stalks removed
100g watercress, any tough stalks removed
20g parsley or chives (optional)
Sea salt and freshly ground black pepper
A drizzle of kefir, to finish (optional)
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Much More Veg
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