Soup, pesto, smoothies, or the occasional fritter, are the only way I can get my babba to eat her greens at the moment, but it’s pretty much always a success. I also sometimes do a thicker version of the soup to use as a sauce. You can use any greens: spinach, chard, kale, watercress, nettles, etc. but she seems to particularly love wild garlic. I’m afraid she doesn’t get the pretty garnish, the babba likes her food plain and simple. She also loves dipping bread in soup, dipping seems to be an innate skill.
Seasonal green vegetable soup
Makes 4 adult portions / 12 baby portions
- 1 tbsp olive oil
- 1 medium white onion, peeled and chopped
- 1 large potatoes, peeled and diced
- 200g/1 bag/bunches greens e.g. spinach, chard, kale, watercress
- 1 litre water / stock
- 1 tbsp yeast flakes
In a large saucepan, heat the oil and sauté the onions
Turn down heat and cover – cook for 5 minutes until the onion is translucent but not brown.
Add the potatoes, and cook, covered for 5 minutes, add a little water to prevent sticking.
Stir in rest of water/stock, add the yeasts flakes and bring to the boil.
Leave to simmer on a low heat for about 20-25 minutes or until the potatoes are cooked.
About 5 minutes from the end, add the greens, and cook until they just start to wilt.
Then blend everything thoroughly.
- You can add salt to taste at the end for your own portion, but leave it out of the babba’s.