Green Leaf Soup
with Spicy Sweet Yoghurt
> 40g Flora
> 1 large onion, peeled and finely chopped
> Sea salt and freshly ground black pepper
> 15g pack fresh tarragon, stalks removed
> 1 bay leaf
>3 x 75g bags watercress, washed
> 2 garlic cloves, peeled and crushed
> 1 Knorr veg stock cube made up with 900ml boiling water
> 60g (2½ fl oz) low-fat natural yoghurt
> Sprinkle of traditional Madras curry powder
> 1 tablespoon maple syrup
or honey (optional)
> 1 tablespoon fresh chives,
> In a saucepan, add Flora and sweat the onion on a low heat for about 10 minutes until soft and translucent.
> Add the salt and pepper, tarragon, bay leaf, watercress and the garlic.
> Add the hot vegetable stock, cover and cook for 2 minutes.
> Liquidise the soup.
> Taste and add more seasoning if required.
> Serve in hot soup bowls, with a drizzle of low-fat yoghurt, mixed with traditional Madras curry powder and a little maple syrup or honey (optional).
> Sprinkle with chopped fresh chives if desired.