Instructions

1. Thinly slice the onion and garlic. Chop the chilli, if used.
2. Heat the oil in a large saucepan and gently sauté the onion and garlic for about 8 minutes.
3. Meanwhile chop the potatoes & carrots (no need to peel them, if organic) and shred one large cupful of spring greens.
4. Add the chilli, carrots and potatoes to the onion, then sauté for another 5 minutes (under cover).
5. 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.
6. Add the spring greens, bring to the boil again and simmer for five minutes.
7. Serve immediately with freshly ground pepper and a squeeze of lemon juice.