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    Spiced green goddess soup

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    Spiced green goddess soup




    Preperation time: 15 minutes
    Cooking time: 30 minutes

    Serves: 4 - 6

    Ingredients

    2 tbsp olive oil
    2 onions, chopped
    4 garlic cloves, chopped
    2 green chillies, halved, deseeded and finely sliced
    1 tsp ground cumin
    200g watercress
    115g baby spinach
    400g potatoes, peeled and chopped into 2cm cubes
    1.2 litres fresh vegetable stock
    1⁄2 x 28g pack coriander
    150ml soured cream
    150g feta
    40g pumpkin seeds, toasted
    1 lime, cut into wedges 

    Method

    1 Heat the oil in a large saucepan over a medium-low heat. Add the onions, garlic and half the chillies; sauté for 10-15 minutes. Stir in the cumin, watercress, spinach and potatoes. Add the vegetable stock, turn up the heat and bring to the boil.
    2 Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are soft. Take off the heat, tear in most of the coriander, then whizz with a stick blender (or in a jug blender) until smooth. Stir in half the soured cream and season.
    3 Ladle the soup into bowls and top with a dollop of the remaining soured cream. Crumble over the feta, then sprinkle with the pumpkin seeds and remaining sliced chilli and coriander. Serve with the lime wedges for squeezing over.

     

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