2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
300 grams potatoes, peeled and diced
5 cups chicken or vegetable stock
1 cup frozen peas
4 cups packed spinach leaves (1 bag)
2 cups packed rocket leaves
¼ cup mint leaves
sea salt and freshly ground pepper
1 cup frozen edamame beans, cooked
plain yoghurt to serve
slices of grilled baguette
100 grams soft feta cheese
finely grated zest 1 lemon
Heat the oil in a large sauté pan and add the onion, garlic and potatoes with a generous seasoning of salt. Cover and cook for 10 minutes, stirring occasionally.
Add the stock and bring to the boil. Simmer for 15 minutes or until the potatoes are falling apart. Add the peas and cook for 5 minutes. Add the spinach and the rocket in batches and turn until all the leaves are wilted. Season.
In batches, purée the soup in a blender or food processor, adding a little mint with each lot. Return to the saucepan and reheat.
To serve: Divide the soup between bowls and scatter over the edamame beans and a spoonful of yoghurt. Spread the feta on the baguette and top with a little lemon zest, mint and a grind of pepper and serve with the soup.