120g bag mixed watercress, rocket and spinach salad
150g pot natural yogurt
20g pine nuts, toasted
chilli oil, to serve (optional)
Heat the oil in a medium saucepan over a low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.
Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it’s completely smooth.
Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.