Supergreen soup with yogurt & pine nuts

• olive oil↗2 tsp tsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• potato↗1

  (approx 250g), cut into small cubes

• vegetable stock↗600ml ml
• bag mixed watercress, rocket and spinach salad120g g
• pot natural yogurt150g g
• pine nuts↗20g g

  toasted

• chilli oil

  to serve (optional)

Step-by-step instructions

1. 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. 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. 3

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