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Ingredients
- 1tbs olive oil
- 1 large onion, finely chopped
- 200g celery, peeled and finely chopped
- 1 medium (300g) courgette, roughly chopped
- 400g potatoes, scrubbed and cubed
- 700ml stock or water
- 400g spinach leaves, roughly chopped and any tough stalks removed
- 2 handfuls wild garlic leaves, roughly chopped
- 30g coriander, roughly chopped
- ¼-½ red chilli, finely chopped
- Sour cream, crème fraîche or Greek yoghurt to serve
- Heat the oil in a large heavy-based pot. Add the chopped onion and a splash of water. Place the lid on and leave to sauté for five minutes, stirring once or twice. Add the potato, celery and courgette. Stir to combine.
- Pour in the stock and bring to the boil. Lower the heat and simmer for 10-15 minutes until the potato is cooked.
- Add the spinach leaves, wild garlic, coriander and chilli. Remove from the heat. Stir until the spinach is just wilted. Blitz until smooth and a uniform green colour. Season to taste and serve immediately with a dollop of crème fraîche, sour cream or Greek yoghurt.
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