This is my absolute go-to during the winter, and with a surprise snowfall yesterday, it has put in an appearance already. It is so quick to make, and what I love most about it is that it makes me feel like I am drinking in healthy goodness straight from the garden. The flavour is quite earthy, which only adds to this sense of wholesomeness, and the colour is striking green.
Ingredients (serves 2):
- Half an onion, diced
- 1 small potato, peeled and diced
- Handful of spinach leaves (or chard), stalks removed and chopped (about ten leaves is fine)
- Squeeze of lemon
- 300ml veg stock (plus a bit extra water for loosening if needed)
- Sea salt & black pepper
Method:
- Heat a splash of olive oil in a large saucepan over a medium heat
- Gently saute the onions for 2 mins
- Add the potatoes and stock
- Bring to the boil and simmer for 20 minutes until the potatoes are cooked through
- Add the spinach/chard and boil for 2 more minutes
- Remove from the heat, add the lemon juice and liquidise well.
- Loosen with a little water if necessary.
- Season to taste with sea salt and black pepper