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2 Bags of Watercress
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1/2 Bag of Spinach
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1/2 Kale
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2 Leeks (the green part)
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1 Glove of Garlic
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2 Potatoes
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2 Small or 1 Large Onion
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2 Pints of Vegetable Stock (Preferably low-sodium Bouillon)
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Knob of butter
1.
Melt the butter in a pan, and add the chopped onion, leek, potato – Fry for 2 mins
2.
Add the Spinach, Kale and Watercress – stir until everything is coated in melted butter
3.
Add a pinch of Salt, then stir – cover and leave to sweat for about 15 minutes. Stir halfway through
4.
Add stock, bring to simmering point, stir and cover for 10-15 minutes until the vegetables are tender
5.
Remove from eat and leave to cool down (but not go cold). The liquidise/blend if preferred.
6.
Return to heat
7.
Serve!