Andalucían gazpacho
Try a more colourful, fresher Andalucían version of classic cooling gazpacho, made with ripe tomatoes and green peppers, and garnished with diced cucumber
Green spring clean soup
Serves 2
Easy
Prep:
Cook:
This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge
Skip to ingredients
- 1 tbsp olive oil
- 1 oniondiced
- 400g baby potatoescut into 2-3cm chunks
- 750ml vegetable stock
- 100g baby spinach
- 40g rocket
- 40g watercress
- 2 tbsp creamed horseradish
- 30g toasted mixed seedsto serve
Nutrition: per serving
- kcal293
- fat8g
- saturates1g
- carbs42g
- sugars11g
- fibre9g
- protein8g
- salt1.4g
Method
step 1
Put the oil, onion and a pinch of salt in a large pan over a medium heat and soften for 5-6 mins until translucent.
step 2
Add the potatoes and cook for 4-5 mins, stirring often, until starting to take on some colour – you can add a splash of water if it starts to stick a little.
step 3
Pour in the stock, bring to a boil then simmer for 10 mins until the potatoes are tender.
step 4
Add the spinach, rocket and watercress, cooking for a couple of minutes until just wilted.
step 5
Remove from the heat and blitz with a stick blender until smooth. Stir in the horseradish then taste and season if needed. Divide the soup between bowls and top with the seeds.
