Salad leaves are one of the top 5 wasted foods in the UK, with around 178 million bags going into the bin every day- this is a super healthy way to use them up.

Ingredients- Serves 2

1 Tablespoon of vegetable oil

1 Small onion, sliced

1 Small garlic clove, crushed

1/2 Teaspoon ground coriander

1 Medium potato, chopped

200g Salad leaves

325ml Vegetable stock

50ml Milk

Salt and Pepper to taste

Method

• Heat the oil in a saucepan and gently fry the onions for 5 minutes until softened.
• Add the garlic and coriander and cook for another 2 minutes.
• Add the potatoes and salad leaves and cook for a few minutes, stirring constatnly.
• Pour in the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-15 minutes until the potatoes are tender, stirring occasionally.
• Pour the milk into the soup and bring back to a gentle simmer.
• Remove the pan from the heat and blitz with a stick blender or in a food processor until smooth. If the soup is too thick add a splash of boiled water.
• Season to taste with salt and pepper.
• Ladle into bowls and serve with croutons or fresh bread.