This recipe is designed to serve 6 people and is ideal for either lunch or dinner. The cooking process consumes 20 minutes and 10 minutes are required for preparation.
The ingredients required for this recipe are as follows:
– Olive oil, 1 tablespoon
– A single large onion, chopped finely
– 200 grams of peeled and finely chopped celery
– one courgette (approximately 300g), coarsely chopped
– 400g of cubed potatoes
– Either 700ml of stock or water
– 400g of spinach leaves, coarsely chopped with any hard stalks removed
– Two handfuls of coarsely chopped wild garlic leaves
– 30g of coarsely chopped coriander
– A quarter to a half of a finely chopped red chilli
– Sour cream, crème fraîche or Greek yoghurt for serving
Begin by heating the oil in a large, heavy-based pot. Onion, finely chopped, should be added in the pot along with a bit of water. Allow this to sauté under the pot lid for about five minutes, stirring once or twice during this time. The potato, celery and courgette are then added to the pot and mixed in.
Next, incorporate the stock into the pot and bring to a boil. Reduce the heat and allow the mixture to simmer for about 10-15 minutes, or until the potato is cooked thoroughly.
Finally, add into the pot the chopped-up spinach leaves, wild garlic, coriander and chilli, then take it off the heat. Stir these in until the spinach leaves have wilted slightly. Blend the mix until it’s rendered green and smooth. Season to your preference and serve immediately, adding a dollop of crème fraîche, sour cream or Greek yoghurt on top.