المكونات
- Leftover spring onions or leeks 2-3
- Brown onion 1
- Garlic cloves 2
- Overripe Yukon Gold potato 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Vegetable stock 800ml
- Spinach 1 bunch
- Kale 1 bunch
- SpinneysFOOD Fresh Coriander or Fresh Parsley Handful
- Lemon 1
- Yoghurt or sour cream To serve
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شوربة خضراء مبرّدة
Mediterranean 10 Mins Prep · 10 Mins Cook
- Roughly chop the spring onions, brown onion and garlic. Peel and chop the potato.
- Heat the olive oil in a saucepan placed over a medium-high heat. Add the onions and garlic along with the salt. Sauté until softened and golden.
- Add the potato to the saucepan along with the stock and bring to a boil. Simmer until the potato is soft.
- Meanwhile, roughly chop the greens.
- Remove the pot from the heat and add the greens to the stock mixture.
- Zest and juice the lemon then add to the soup.
- Blitz the soup with a hand blender until completely smooth. Taste and adjust the seasoning, if necessary. Refrigerate until chilled.
- Serve in bowls with a swirl of yoghurt or sour cream and a drizzle of olive oil.