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The diet of champions

Green Leaf Soup

with Spicy Sweet Yoghurt

Preparation time:

Five minutes

Cooking time:

15 minutes

Serves: 4

Course: Starter





> 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,

chopped (optional)


> 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.