Spinach, rocket and watercress soup



1 tablespoon olive oil

1 large potato peeled and chopped into dice

1 large leek rinsed and sliced

150g spinach

150g rocket

150g watercress

2 cloves garlic minced

1 stock cube

800ml water

½ teaspoon fresh grated nutmeg



heat the oil in a large pan and sauté the leek and potato for 6 minutes. Add the garlic and spinach and sauté for 3 minutes until spinach is wilted. Add the stock cube, water rocket and water cress, sauté for 2 minutes.

Add the water and nutmeg bring to a simmer. Simmer for roughly 7 minutes. Take off the heat season with salt and pepper. Allow to cool a little.

Transfer to a liquidiser and blend until smooth at this stage you can add a tablespoon of soya yogurt to create a little acidity and creaminess.