Super-Green Soup

Rich in Vitamin C & fibre, this soup is not only healthy but is also a great way to use up a bag of salad leaves from the fridge!

This recipe can also be made using a soup maker – ideal if you are looking to reduce your washing up!


  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 potato, cut into small cubes
  • 600ml vegetable stock
  • 120g mix of watercress, rocket and spinach
  • 150g natural yoghurt
  • 20g pine nuts, toasted


  1. Heat the oil in a saucepan over a low-medium heat. Add in the onion, along with a pinch of salt, and cook slowly, stirring occasionally for around 10 minutes until the onion has softened and gone translucent. Then add in the garlic and cook for a further minute.
  2. Tip in the potato, followed by the vegetable stock and simmer for 10-12 minutes until the potato is soft (test this by sliding a cutlery knife through). 
  3. Add the watercress, rocket and spinach and allow to wilt for 1 minute, then blitz the soup with a stick blender until it is completely smooth.
  4. Serve with a spoonful of yoghurt and the toasted pine nuts.

Lead image: DragonFly via Getty images.