Spinach And Fresh Herb Soup - cooking recipe

Ingredients

12.5 oz russet potatoes, peeled, diced
4 cups vegetable or chicken stock
9 oz baby spinach
3.5 oz arugula, chopped
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley leaves, chopped
None None lemon juice, to taste
None None yogurt, to serve
2 tbsp snipped fresh chives, to serve

Preparation

Place potatoes and stock in a saucepan. Season. Bring to a gentle boil then reduce heat, partially cover pan and cook gently for 10-12 mins, until potatoes are tender. Add spinach and cook for 3 mins. Add arugula, mint and parsley. Let cool for 5 mins then puree until smooth. Season to taste.
Gently reheat soup until hot and add lemon juice, to taste. Ladle into mugs and top with yogurt. Sprinkle with snipped chives and freshly ground pepper. Serve immediately.