Name: Get-your-greens soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion or leek finely chopped; 2 celery sticks finely chopped; 2 garlic cloves sliced; 1 broccoli head cut into florets; 200g floury potatoes peeled and chopped; 1 litre vegetable stock (low salt or homemade); 250g spinach leaves; 200g frozen peas; 100g watercress or rocket leaves; pinch of ground nutmeg; ½ lemon juiced; 100ml single cream, coconut cream or crème fraiche; sourdough toasts; drizzle of yogurt or single cream; pumpkin or sunflower seeds; mint or basil leaves; lemon zest

1 tbsp olive oil
1 onion or leek
finely chopped
2 celery sticks
finely chopped
2 garlic cloves
sliced
1 broccoli head
cut into florets
200g floury potatoes
peeled and chopped
1 litre vegetable stock
(low salt or homemade)
250g spinach leaves
200g frozen peas
100g watercress or rocket leaves
pinch of ground nutmeg
½ lemon
juiced
100ml single cream, coconut cream or crème fraiche

TOPPINGS

sourdough toasts
drizzle of yogurt or single cream
pumpkin or sunflower seeds
mint or basil leaves
lemon zest

Method

step 1
Heat the olive oil in a pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli and potatoes, cook for a minute, then pour in the stock. Cover and cook for 10-15 mins or until the potatoes are tender. Add the spinach, peas, watercress, nutmeg and lemon juice, and stir until the greens start to wilt. Cover and cook for another 5 mins until all the greens have wilted and the peas are hot.
step 2
Remove from the heat and use a stick blender to whizz to a smooth soup. Add 100-200ml water if you prefer a thinner soup. Check for seasoning and stir in the cream. Bring back to a gentle simmer and serve with sourdough toasts, a drizzle more cream or yogurt, seeds, mint or basil, and lemon zest.