GREEN LEAF SOUP

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For city dwellers, frozen spinach works exactly the same, just defrost thoroughly, no need to blanch & refresh. For enchanced storecupboard vegetarian stock I use 1 tablespoon low salt veg stock powder with 1 tbs white miso paste + 900ml boiling water:

For the soup:

1 medium onion, chopped

2 tbs olive oil or butter

1 baking potato, peeled and cut into dice

100g wild garlic/ nettle tips/ sorrel or combination, or frozen spinach

900ml good stock

salt & pepper

To serve: lemon juice or sumac, and/or cream

First, soften the onion in the oil till translucent, then add the potato, put the lid of the pan back on, and gently cook for 5 minutes. Add the stock and simmer for 5-10 minutes, until the potato is soft. Finally, add the leaves, simmer for a couple of minutes and either serve as a broth with bits, or blitz till smooth. Taste, season with salt and pepper and add a squeeze of lemon juice / tsp sumac, and/ or a swirl of cream if you have either.