ASDA part of the Wal-Mart family

• 25g Asda butter
• 1 large onion, chopped
• 2 leeks, trimmed and chopped
• 2 cloves of garlic, chopped
• 1 Asda Vegetable Stock Cube
• 1 large baking potato, cubed
• 125g spring greens, shredded
• 4tbsp Asda Double Cream

1 In a large pan melt the butter, then add the chopped onion and leeks. Cook over a low heat for 10 minutes until they are soft and translucent, stirring occasionally – don’t let them brown. Add the chopped garlic and cook for another minute.

2 Dissolve the vegetable stock cube in 800ml boiling water and add to the pan. Bring to the boil, add the cubed potato and season. Cover and simmer for 15 minutes or until the potato is cooked through.

3 Add the shredded spring greens to the broth, then cover the pan and simmer for a further 5 minutes.

4 If you like a chunky soup, serve straightaway. If you prefer a smooth consistency, allow the broth to cool, then blend in a processor, return to the pan and reheat.

5 Pour the soup into 4 bowls and add a swirl of double cream and a pinch of ground black pepper to each. Serve with crusty bread.