Salad Soup
An adaptable way to use up leftover salad leaves and greens in a warming soup
Servings: 4
Calories: 64kcal
Equipment
- I use a pressure cooker for this. Not essential
- Stick/wand blender or liquidiser
Ingredients
- 1 ltr stock I use home made chicken stock or vegetable stock made with marigold bouillon
- 1 medium potato
- 1 medium brown onion
- 250-350 g salad leaves or greens Try to include some rocket or mustard greens for the peppery notes. Baby spinach and all kinds of lettuce work well. I also add the stalks from kale, broccoli etc.
- salt and pepper to taste
- creme fraiche optional
- 1 tbsp olive oil
Instructions
- Peel and chop the onion and potato
- Add to the pressure cooker or saucepan with about a tablespoon of olive oil
- Saute on low to medium for 8-10 minutes until the potato starts to soften and the onion is transparent
- Chop or tear all the vegetables roughly
- Add them to the pan and wilt down for 30 seconds
- Season with salt and pepper
- Pour over the stock and either pressure cook on high for 15 minutes or bring to a gentle simmer and cook for 25-30 minutes until the potato is completely soft
- Use what ever method of liquidising you have chosen to blend everything together
- Taste and adjust the seasoning as required
- I serve this with a dollop of creme fraiche in each bowl. You could use the garnish of your choice - croutons or a sprinkling of grated cheese for example
Nutrition
Serving: 330ml | Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1017mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1243IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg