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• 2 tbsp extra virgin olive oil
• 1 large red onion, finely chopped
• 2 cloves garlic, minced
• 1lb fresh, baby spinach, washed
• 1lb fresh watercress, washed
• ¼ lb ruccola/rocket, washed
• 35 fl oz/1 litre vegetable stock (if not fresh use a good stock cube)
• 1 large potato, peeled and cut into 8
• Sea salt and freshly ground black pepper
METHOD:
1. Heat the olive oil in a stock pot or large saucepan. Sauté the onion for five minutes, then add the garlic cook for a further 2 minutes.
2. Add the spinach, watercress and rocket to the onion and stir.
3. Add the vegetable stock and potato.
4. Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.
5. Blend the soup using a hand blender or food processor. Season to taste and serve or (optional) serve with bread croutons or with a little crème fraise stirred through if you are not weight watching.
Note: Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes
Posted By:
kiran, karachi