Spinach, Watercress and Lettuce Soup

 

Serves 4

Preparation:  10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

 

 

 

I made this soup today utilising ingredients from my fridge - it really took no time at all and was rather delicious. 

 

We served this with hot, buttery corn on the cob and freshly baked mini baguettes with oozing, creamy Somerset Brie - it turned out to be a great lunch!

 

 

Ingredients

 

• One large Spanish Onion, peeled and chopped

• 2-3 fat cloves of garlic, peeled and minced

• 2-3 Tablespoons olive Oil

• Generous wedge of unsalted butter (the secret ingredient to a delicious soup!)

• One large Baking Potato, peeled and chopped into small cubes

• 1 litre of hot vegetable stock (I used two stock cubes)

• Salt and pepper

• Bags of ready washed spinach, watercress and rocket

• Gem Lettuce (any lettuce will do!)

 

 

 

To Garnish

 

• Swirl of natural yogurt, créme frâiche or cream

• Handful toasted pine nuts or pumpkin seeds

• Freshly chopped chives or parsley, or both

• Gruyère topped baguette slices rubbed with garlic and lightly grilled

 

 

Method

 

1. Heat the oil and butter in a large pan and add the onion and cook until softened.
    

2. Add the minced garlic, stir around to thoroughly integrate with the onion.
    

3. Add the cubed potato.   Mix thoroughly, add more oil or butter, if necessary and gently cooked for 2-3 minutes.
    

4. Add the hot vegetable stock and seasoning, stir thoroughly, cover and simmer for 15 minutes or so or until the potato is soft.
    

5. Remove from the heat, add the salads, stir through thoroughly and allow to wilt for a minute or so and then remove from the heat immediately.
    

6. Liquidise the soup or use a handheld electric whisk.
    

7. Serve into bowls together with some or all of the garnishes suggested.