Mixed Vegetable Soup
2 tbsp olive oil
1 onion, diced
450g/1lb potatoes, diced
125g/4oz cooked ham, diced
1 garlic clove, chopped
100g/3½oz leek, chopped
leaves stripped from 2 fresh thyme sprigs
1.2 litres/2 pints/5 cups hot vegetable stock
125g/4oz spring greens (collards), shredded
salt and ground black pepper
1 Heat the oil in a large pan and add the onion, potatoes, ham, garlic, leek and thyme. Season to taste with salt and pepper. Cover the pan and cook gently over a low heat, stirring occasionally, for 15 minutes until the vegetables are tender.
2 Add the hot stock and bring to the boil, then reduce the heat and simmer and simmer for 20 minutes.
3 Blitz half the soup in a blender or food processor until smooth. Pour back into the pan with the remaining soup.
4 Reheat the soup gently, add the spring greens and simmer for 5 minutes. Ladle into warmed bowls and serve.