Potato soup with spring greens
During early spring it’s still cold so a hearty, zingy soup or stew is still welcome! This potato soup with spring greens is healthy, super easy and really yummy!
Ingredients
Method
- Thinly slice the onion and garlic. Chop the chilli, if used.
- Heat the oil in a large saucepan and gently sauté the onion and garlic for about 8 minutes.
- Meanwhile chop the potatoes & carrots (no need to peel them, if organic) and shred one large cupful of spring greens.
- Add the chilli, carrots and potatoes to the onion, then sauté for another 5 minutes (under cover).
- Pour over the stock, add the bay leaf and bring to the boil. Turn down the heat, then simmer over low heat for 15 minutes until the vegetables are tender.
- Add the spring greens, bring to the boil again and simmer for five minutes.
- Serve immediately with freshly ground pepper and a squeeze of lemon juice.