Supergreen soup with yogurt & pine nuts

A bowl of food on a plate Healthy Vegetarian Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:25 mins
  • Easy
  • Serves 2

A simple low-fat soup that’s a fresh new way to use a bag of mixed leaves – it’s rich in vitamin C, fibre, folate and calcium too

Nutrient Unit
kcal 325
fat 13g
saturates 2g
carbs 36g
sugars 14g
fibre 7g
protein 12g
salt 1g
Spinach, sweet potato & lentil dhal


  • 2 tsp olive oil
  • 1 onion , chopped
  • 2 garlic cloves , crushed
  • 1 potato (approx 250g), cut into small cubes
  • 600ml vegetable stock
  • 120g bag mixed watercress, rocket and spinach salad
  • 150g pot natural yogurt
  • 20g pine nuts , toasted
  • chilli oil , to serve (optional)


  • STEP 1

Heat the oil in a medium saucepan over a low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.

  • STEP 2
Pea & broad bean shakshuka

Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it’s completely smooth.

  • STEP 3

Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.

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