Soups are fantastically simple to prepare and taste lovely. This one has a fresh taste that really reminds you that summer is on it's way. Serve it with hunks of deliciously fresh crusty bread and you have a supper made in less than 20 minutes, fantastic! The quantities shown here serve 2.

Ingredients

• 1 Onion, chopped
• 1 Leek, sliced
• 1 clove Garlic, finely chopped
• 450ml Vegetable stock
• 1 Potato, diced
• 1 tsp Rosemary, chopped
• 1 tsp Chives, chopped
• 75g Spring greens, shredded
• 4 tsp Double cream

Method

1. Lightly fry the onion, leek and garlic in a little butter for 5 minutes, or until the onion has softened.
2. Add the stock, herbs and potato to the leek and heat for 15 minutes, or until the potato is tender.
3. Add the spring green and simmer for a further 5 minutes.
4. Place 2/3ds of the soup in a blender and blend until smooth.
5. Return to the pan and warm through.
6. Place in serving bowls and stir the cream through in pretty swirls.