Ingredients
- Leftover spring onions or leeks 2-3
- Brown onion 1
- Garlic cloves 2
- Overripe Yukon Gold potato 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Vegetable stock 800ml
- Spinach 1 bunch
- Kale 1 bunch
- SpinneysFOOD Fresh Coriander or Fresh Parsley Handful
- Yoghurt or sour cream To serve
- Lemon 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilled green soup
Mediterranean 10 Mins Prep · 10 Mins Cook
- Roughly chop the spring onions, brown onion and garlic. Peel and chop the potato.
- Heat the olive oil in a saucepan placed over a medium-high heat. Add the onions and garlic along with the salt. Sauté until softened and golden.
- Add the potato to the saucepan along with the stock and bring to a boil. Simmer until the potato is soft.
- Meanwhile, roughly chop the greens.
- Remove the pot from the heat and add the greens to the stock mixture.
- Zest and juice the lemon then add to the soup.
- Blitz the soup with a hand blender until completely smooth. Taste and adjust the seasoning, if necessary. Refrigerate until chilled.
- Serve in bowls with a swirl of yoghurt or sour cream and a drizzle of olive oil.