Points to remember:
- 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 with a stick 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.
Get some more healthy cooking tips with our easy main meals…
Vegan kidney bean curry
One pan roast chicken
