Soup in spring? Yes! This super green soup is an ideal way to enjoy those spring greens. This tasty spring soup is packed with spinach, kale and watercress to help you make sure you’re hitting those green quotas. And the dash of cream gives it a gorgeous texture. Yum! Make for dinner, then freeze and reheat for lunch.
Ingredients
300g potatoes
2 onions
100g celery
200g peas
Splash of oil
150g watercress
150g spinach
150g kale
500ml vegetable stock
Salt and pepper
1 tbsp cream (optional)
Method
Peel and chop the potato, onion and celery and sweat in the oil until cooked but without colouring. Then add the peas and sweat for a further minute.
Add the stock and cook until the vegetables are completely soft. Then add the kale and cook for 3 minutes.
Add the spinach and watercress and blitz immediately. Garnish with a a swirl of double cream if you wish. Serve straight away.
Recipe courtesy of Darren Sivewright, Masterchef 2015 finalist
