Supergreen soup with yogurt & pine nuts
A simple low-fat soup that's a fresh new way to use a bag of mixed leaves – it's rich in vitamin C, fibre, folate and calcium too
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Prep:5 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 325
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fat 13g
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saturates 2g
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carbs 36g
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sugars 14g
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fibre 7g
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protein 12g
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salt 1g
Ingredients
- 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)
Method
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.
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.
Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.
