Health Blog

Recipe of the Month: Supergreen Soup

by Frankie Redmond on 12 February 2019 09:07



Serves 2

· 2tsp olive oil

· 1 white onion, chopped

· 2 garlic cloves, crushed

· 1 white potato (approx. 150g), cubed

· 600ml vegetable stock

· 120g mixed spinach and watercress salad bag

· 20g pine nuts, toasted

· 150g natural yogurt

· 6 asparagus

· Salt and pepper, to taste

· Chilli oil, to serve (optional)






1. Heat the oil in a saucepan over a medium heat. Add the chopped onion and cook until softened, but not coloured. Add the garlic and cook for a further 1-2 minutes.

2. Add the peeled and cubed potato and vegetable stock, and simmer for around 10-12 minutes or until the potato is cooked. Season with salt and pepper as required.

3. Halfway through the potatoes cooking, add the asparagus.

4. Then, add the bag of spinach/watercress and cook for a further one minute or until the leaves have wilted.

5. Pour the mix into a blender, and blitz until smooth.

6. Serve straight away, with a dollop of natural yogurt, toasted pine nuts and chilli oil if you fancy!

7. This soup will store in the fridge in an airtight container for a few days, once completely cooled.


Recipe from: BBC Good Food


Frankie Redmond

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