I’m still revelling in all the fresh spring vegetables and eating a lot of green things. I also had a weekend fuelled by alcohol, cheese and canapes at the wedding of two amazing friends, followed by a mixed up day of hungover eating so felt the need to eat something simple, clean and healthy today.
This is possibly the simplest soup ever, and tastes damn good. Pretty quick too, about half an hour all in.
Green garlic, spinach and new potato soup
Cooking and prep time: 30 minutes
1 onion, finely chopped
1 litre chicken or vegetable stock
400g new potatoes, washed and diced
150g spinach, washed and roughly chopped
2 sticks of spring-onion-shaped green garlic, finely sliced (or one small bulb if that’s how it comes where you buy yours)
Creme fraiche, Greek yogurt or soft goats cheese to serve (optional)
1. Fry the onion gently in a little oil.
2. Add the potatoes and stock and simmer for 10 to 15 minutes until the potatoes are cooked.
3. Use a stick blender to break up the potatoes. Clearly, you could use a real blender if you want, but it’s too much washing up for me when I’m not too bothered about a perfect silky texture. All you need to do is break down the potatoes to thicken the stock, I don’t think it matters if there’s a few lumpy bits left.
4. Add the green garlic and spinach and cook for about 5 minutes more until the spinach has wilted.
5. Serve as it is, or with a dollop of Greek yogurt, creme fraiche or even a blob of soft goat’s cheese. I still have some onion flowers kicking about the salad drawer (they seem to last ages in the fridge) so I sprinkled a few on mainly to look pretty, but they do taste great and their oniony tang fits right in with this soup.