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Pour the olive oil into a large heavy-bottomed saucepan and bring to a low heat. Tip in the onion and cook until soft.
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Add the garlic and cook for one minute more, stirring to ensure it doesn’t burn.
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Pour in the vegetable stock, followed by the chopped potato. Leave to simmer for about 10 minutes. Test for doneness by forking a piece of potato: if it’s still firm, cook for a little longer.
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Add the broccoli, peas and kale to the pot and cook for 2-3 minutes.
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Add the spinach, one handful at a time. Remove pot from the heat as soon as the spinach has wilted and reduced in size – we don’t want to risk overcooking.
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When it has cooled slightly, blitz with a handheld blender until you reach the consistency you like.
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Spoon into a deep bowl, and top with yoghurt, some toasted almonds and a little refreshing parsley or zesty mint.