1 tablespoon olive oil
1 large potato peeled and chopped into dice
1 large leek rinsed and sliced
2 cloves garlic minced
1 stock cube
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.