Name: Spinach and fresh herb soup
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 350 gram agria potatoes, peeled and diced; 1 litre unsalted vegetable or chicken stock; 1/2 teaspoon salt; 250 gram baby spinich leaves; 100 gram rocket leaves, chopped; 1/4 cup mint, roughly chopped; 1/4 cup parsley, chopped; juice of 1/2 lemon; plain unsweetened yoghurt, to serve; 2 tablespoon snipped chives, to serve; freshly ground white pepper

Spinach and fresh herb soup

This dish is designed as part of a moveable feast for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.

Ingredients

350 gram agria potatoes, peeled and diced

1 litre unsalted vegetable or chicken stock

1/2 teaspoon salt

250 gram baby spinich leaves

100 gram rocket leaves, chopped

1/4 cup mint, roughly chopped

1/4 cup parsley, chopped

juice of 1/2 lemon

plain unsweetened yoghurt, to serve

2 tablespoon snipped chives, to serve

freshly ground white pepper

Method

1.Put potato and stock in a saucepan and season with the salt. Bring to a gentle bubble, then lower the heat, partially cover pan with a lid and cook gently for 10-12 minutes, until potato is tender. Add spinach and cook for 3 minutes, then add rocket, mint and parsley. Cool soup for 5 minutes.

2.Purée soup with a stick blender or in batches in a food processor. Return soup to a clean pan and reheat gently. Taste for seasoning, adding a little more salt and a squeeze or two of lemon juice.

3.Ladle into mugs and top with blobs of yoghurt. Sprinkle with snipped chives and grind over a little pepper. Serve immediately.

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Ingredients

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