Soup. Made with what was in the cupboards.

I wasn't feeling up to much last night, when it came to making dinner. I made this soup before without writing down the recipe, and as I had everything I think I remember using before I made it and wrote everything down. I love soup when you're not feeling so hot, and this one is loaded with leafy green goodness, and still manages to be savoury soothing without tasting healthy or anything.

Kale, Spinach and Potato Soup
Serves 4

1 Celery – finely chopped
½ Onion – finely chopped
2 Garlic – grated
1 C Potato – peeled and finely chopped
1 t Oregano
½ t Sage
1 t Thyme
1 Bayleaf
2 C + 3 C Vegetable Stock
1 Bunch Kale – Shredded
1 bunch Fresh (1/2 Packet frozen) Spinach
1 C Water (as required)
½ C Soymilk
Salt and Pepper to taste

- In a large soup pot over medium heat sauté the celery, onion and garlic for about 10 minutes, until soft though not browning.
- Add in the potato, herbs and 2 C vegetable stock, cook for 10 minutes at a brisk simmer until potato tender.
- Add in the kale, spinach, water and remaining stock. Cook a further 10 minutes until vegetables soft but still bright green.
- Remove bayleaf and blend soup until as smooth as you like. Return to pot, stir in soymilk and reheat gently. Season to taste.