Jane’s Journal

Vitamin central - green herb and yoghurt soup

I have 2 teenage daughters, aged 16 and 13.

Over the past year the main point of conflict in our home hasn't been clothes or homework - it has been vitamins, or rather the lack of them.

Their new found reluctance to eat vegetables (they ate them without a fuss as small children), combined with a seeming fear of going outside (where there is no wifi) have me stomping about the house declaiming about shingles and immune systems in a very "aged P" manner.

I don't like the image that conjures up, so this quick and easy to make soup has become my secret weapon. It is all things green and vibrant whizzed up so that nothing can be "picked out.

It is known in our house as "green soup" - as the actual ingredients change from month to month - but I prefer to think of it as "vitamin central" - somthing to keep my precious girls happy and healthy without involving arguements.

Green Soup - for 4

2-3 handfuls of any of the following - ideally you want a mix - parsley, nettles, spinach, mint, chard, sorrel, coriander roughly chopped.

2 onions finely chopped

25 g of butter or oil

1 litre stock (chicken or vegetable)

Salt to taste

Natural yoghurt

Cook the onions in the butter or oil until soft and translucent.

Add in the greens in batches and stir so that they get coated in the oil and begin to wilt.

Add in the stock and bring up to a simmer - cook for 5-10 minutes until all the greens are tender.

Whizz up in a blender or with a whizzy wand until as smooth as possible.

Serve and stir in a swirl of natural yoghurt to each bowl.

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