Supergreen Soup With Yogurt and Pine Nuts

Supergreen Soup With Yogurt and Pine Nuts


  • 1 Chopped Organic Onion, Red
  • 2 Crushed cloves Organic Garlic
  • 1 (approx 250g) Potato
  • 600 ml Vegetable Stock
  • 120g Bag Mixed watercress, rocket and spinach salad
  • 20g toasted Pine nuts
  • To serve Chilli Oil


  1. Heat the oil in a medium saucepan over a low-medium heat.
  2. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 minutes until softened but not coloured.
  3. Add the garlic and cook for 1 minute more.
  4. Tip in the potato followed by the veg stock.
  5. Simmer for 10-12 minutes until the potato is soft enough that a cutlery knife will slide in easily.
  6. Add the bag of salad and let it wilt for 1 minute, then blitz the soup in a blender until it’s completely smooth.
  7. Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.


2-3 people

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