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Supergreen soup with yogurt & pine nuts

SERVES 2 PREP 5 mins COOK 25 mins EASY V

Heat 2 tsp olive oil in a medium saucepan over a low-medium heat and cook 1 chopped onion with a pinch of salt for 10 mins, stirring occasionally until softened but not coloured. Add 2 crushed garlic cloves and cook for 1 min more. Tip in 1 potato, cut into small cubes, followed by 600ml vegetable stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add 120g mixed watercress, rocket and spinach salad, and let it wilt for 1 min, then transfer to a blender and blitz until completely smooth. Ladle the soup into bowls. Divide 150g natural yogurt between them and top with a scattering of toasted pine nuts (about 10g per bowl) and a drizzle of chilli oil, if you like.

GOOD TO KNOW healthy • calcium • folate • fibre • vit c • 1 of 5-a-day

PER SERVING 325 kcals • fat 13g • saturates 2g • carbs 36g • sugars 14g • fibre 7g • protein 12g • salt 1g