Fix-me-up Soup

, from Issue #109. May, 2023
Photography by Josh Griggs.
Fix-me-up Soup

I have been making this soup for years, and it was a favourite from my first book – just the ticket for when you're feeling a little under the weather. 

Serves: 4


1 tablespoon butter
2 tablespoons olive oil 
1 brown onion, chopped
1 leek, trimmed and halved 
1 large Agria potato, peeled and chopped 
3 cloves garlic, crushed 
1 litre chicken or vegetable stock
1 head broccoli, chopped into florets 
1 cup frozen peas 
120 grams baby spinach leaves 
½ cup cream 
½ cup basil leaves, plus extra for garnish 
¼ cup mint leaves 
sea salt and freshly ground pepper 

To Serve
½ cup plain Greek-style yoghurt
¼ cup store-bought dukkah 


Heat butter and oil in a large pot over a medium heat and cook the onion and leek with a good pinch of salt for 10 minutes.

Add the potato and garlic and cook for 2-3 minutes then stir in the stock and bring to the boil. Reduce to a simmer and cook 15-20 minutes until the potato is soft. 

Add the broccoli and peas and cook for 5 minutes, add the spinach and take off the heat allowing the spinach to wilt (give it a poke of encouragement)

Still off the heat, whizz with a stick blender. Add the cream, basil and mint and whizz again until smooth. Season with salt and pepper if needed.

To Serve: Ladle into bowls and serve with a swirl of yoghurt, basil leaves and a sprinkling of dukkah.