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All recipes are deliciously vegan.

Paupers Greens & Potato Soup

2 spoon difficulty rating

50 minutes

Serves: 4

Paupers Greens & Potato Soup

Delicious yet frugal. This lovely, simple recipe is a great way of using up whatever is in your veg box or fridge because it works with different combinations of the onion family as well as different greens!

Ingredients: 

  • 1 tbsp olive oil or oil spray
  • Onion flavouring. Choose from ONE of these
  • • 1 large leek, peeled and chopped
  • • 4 large shallots, peeled and chopped
  • • 1 medium white onion, peeled and chopped
  • 700g/1½ lbs potatoes, peeled and diced
  • Greens. Choose 130g/5oz of ONE of these
  • • young nettle leaves
  • • finely shredded spring greens
  • • spinach
  • • watercress
  • 900ml/1¾ pints vegan stock
  • 2-3 tbsp dairy-free milk, eg soya or oat
  • Salt and lots of black pepper
  • Optional garnishes
  • Dairy-free yoghurt
  • Finely chopped parsley or watercress

Method: 

1. In a large saucepan, heat the oil and sauté whichever type of onion you are using.

2. Turn down heat and cover – cook for 5 minutes until the onion is translucent but not brown.

3. Add a little stock if necessary to prevent sticking.

4. Add the potatoes, and cook, covered for 5-10 minutes.

5. Stir from time to time, adding a little stock to prevent sticking.

6. Stir in rest of stock and bring to the boil.

7. Cover pan and leave to simmer on a low heat for about 20-25 minutes or until the potatoes are cooked.

8. About 5 minutes from the end, add the greens of your choice.

9. Add non-dairy milk to soup and blend everything thoroughly.

10. Season to taste.

11. Serve the soup hot in bowls, each with a swirl of yoghurt and herb garnish if using.

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