Green spring soup
- Jessica Marigliano-Barry
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
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This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge
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Ingredients
Nutrition
-
1 tbsp olive oil
-
1 onion
diced
-
400g baby potatoes
cut into 2-3cm chunks
-
750ml vegetable stock
-
100g baby spinach
-
40g rocket
-
40g watercress
-
2 tbsp creamed horseradish
-
30g toasted mixed seeds
to serve
Nutrition: per serving
- kcal293
- fat8g
- saturates1g
- carbs42g
- sugars11g
- fibre9g
- protein8g
- salt1.4g
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Method
-
step 1
Put the oil, onion and a pinch of salt in a large pan over a medium heat and soften for 5-6 mins until translucent.
-
step 2
Add the potatoes and cook for 4-5 mins, stirring often, until starting to take on some colour – you can add a splash of water if it starts to stick a little.
-
step 3
Pour in the stock, bring to a boil then simmer for 10 mins until the potatoes are tender.
-
step 4
Add the spinach, rocket and watercress, cooking for a couple of minutes until just wilted.
-
step 5
Remove from the heat and blitz with a stick blender until smooth. Stir in the horseradish then taste and season if needed. Divide the soup between bowls and top with the seeds.
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Authors
Jessica Marigliano-Barry
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