Super green soup

Ready in 30 minutes

2 tbsp rapeseed oil
1 onion, finely chopped
1 garlic clove, chopped
200g potato, diced
1 litre light vegetable stock
600g green vegetables (we used broccoli, peas and sprouts)
100g fresh or frozen spinach
75g feta, crumbled
1 tbsp mixed seeds

Heat the oil in a large saucepan, add the onion and garlic and cook gently for 10 minutes. Add the potato and stock and simmer for 10 minutes. Add the vegetables and simmer until just tender. Stir in the spinach and once wilted blend the soup with a stick blender. Check the seasoning and serve topped with the cheese and seeds.

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