One of my favourites, a delicate and refined soup with the optional addition of nasturtium leaves.

Ingredients:

1 onion

1 medium sized zucchini

1 large potato

100g spinach or a handful of nasturtium leaves

1 litre vegetable stock

1/4 cup cream

2 Tbsp Oil

Method:

1. Chop onion & zucchini then sauté in a saucepan in oil until transparent

2. Add diced potato, spinach/nasturtium & stock, simmer for 20 minutes

3. Blend

4. Add cream

Serving options…

On the top - truffle oil / bacon bits / chilli / cayenne powder / nutritional yeast / black pepper / chives / croutons…..

On the side – parmesan pesto toast / garlic bead / rocket & parmesan salad / hot bread rolls / green beans fried with almond flakes and butter....