| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Roughly chop the spring onions, brown onion and garlic. Peel and chop the potato.
2
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.
3
Add the potato to the saucepan along with the stock and bring to a boil. Simmer until the potato is soft.
4
Meanwhile, roughly chop the greens.
5
Remove the pot from the heat and add the greens to the stock mixture.
6
Zest and juice the lemon then add to the soup.
7
Blitz the soup with a hand blender until completely smooth. Taste and adjust the seasoning, if necessary. Refrigerate until chilled.
8
Serve in bowls with a swirl of yoghurt or sour cream and a drizzle of olive oil.
