Food - Super green nourish soup

Food - Super green nourish soup

Recipes Super green nourish soup serves 4 Ingredients Glug of olive oil or 1 tsp coconut oil 1 leek, sliced 2 potatoes, chopped Sea salt and freshly ground black pepper 1 tsp freshly grated nutmeg 1 tbsp tamari 1 50g spinach 1 50g kale, stalks and ribs removed 1 00g watercress 1 litre veggie stock 400ml tin coconut milk Swirl of yoghurt Method 1 Heat the oil in a large saucepan and fry the leek on a low heat for a few minutes, until soft. Add the potatoes, season with salt and pepper and stir through the nutmeg and tamari. Cook for five minutes. 2 Add the spinach, kale and watercress and put the lid on. Leave on a low heat for five minutes, then pour in the stock and cook for 15 minutes, until the potato is soft. 3 Optional extras Seeds, chilli flakes and edible flowers, to garnish Bread, to serve Add the coconut milk and, using a hand-held blender, blitz until smooth (or blend in a blender). Add more water if you like a thinner consistency. Warm through for a few minutes, then serve with a swirl of yoghurt, chilli flakes and sunflower seeds. The Self-Care Cookbook by Gemma Ogston is published by Vermilion (14.99) Photography by Gemma Ogston