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A green, green soup

March 3, 2011

Another really vibrant green dish to follow the joyously verdant frittata that I made on Monday. The approaches of Spring have me alternating between seeking out meals based on fresh green vegetables and creating warm comfort meals to combat the lasting chill.

Courgette, leek, watercresss, rocket and spinach combine with potato, onion and vegetable stock to make this gloriously fresh-looking soup.


This runs the risk of being slightly bland, but is saved by the addition of crumbled feta to serve.

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