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a vegetable stock made of:
parsley root, carrots, leek, celery stalks, unpeeled garlic,
a bid more knobs of fennel,
sprig of thyme, sprig of rosmary, bay leaf, bunch of basil, lots
of parsley, sea salt, black pepper corn.
for 4 portions
1tbsp olive oil
1 onion, chopped
350g potatoes, cubed
600ml vegetable stock
250g fresh spinach
80g water cress
300ml soya milk
salt
natural yoghurt and water cress stalks for garnish
Heat oil slightly and saute onion. Add potatoes and stock, bring to simmer
for 15 minutes, until potatoes are tender. Add spinach, water cress and soya milk,
simmer for 5 minutes. Allow to cool a bid, than season with salt. Puree with a
hand blender to a fine consistency. Reheat the soup once more.
Serve topped with yoghurt and water cress.
Thereto some pita bread or thyme rolls.
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