Photo credit: http://www.adrianlawrencephotography.com/ Serves 2 1tbsp light olive or rapeseed oil 1 onion, finely sliced 2 garlic cloves, crushed 1 leek, sliced 125g (4oz) broccoli florets 125g (4oz) Savoy cabbage, spring greens, kale or chard, finely shredded 1 small potato, peeled and diced 600 ml (1 pint) vegetable stock Freshly ground black pepper A handful of coriander Heat the olive oil in a heavy-based saucepan over a moderate heat. Add the onion, garlic and leek and cook gently for about 5 minutes. Add the remaining vegetables to the pan and mix well. Cook over a moderately low heat for a few minutes, stirring occasionally, then add the stock. Bring to the boil then simmer for 15 minutes or until the vegetables are tender. Add the coriander, season with black pepper and liquidise the soup using a blender Serve with seeded bread.
