SUPERGREEN SOUP WITH YOGURT & PINE NUTS

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)

How to Make

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

Nutrition: per serving

• kcal325
• fat13g
• saturates2g
• carbs36g
• sugars14g
• fibre7g
• protein12g
• salt1g