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Green Salad Soup


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I made this to use up a packet of supermarket salad leaves which had passed their sell-by date and were a bit wilted. I refreshed them in water first.


Didn't really know what to call this but it is delicious, easy and cheap. It requires:

1 large potato peeled and chopped

1 medium to large onion peeled and chopped

1 - 2 cloves of garlic (optional)

2 stalks of celery, destringed if necessary and chopped

750ml (or thereabouts) chicken or vegetable stock

1 pack of supermarket watercress, rocket and spinach salad leaves.

Seasoning as required


Place the potato, onion, garlic (if using), celery and stock into a soupmaker or saucepan and process to make a smooth soup or, if in a saucepan, cook until tender and then liquidise.

Separately, and just before serving, process or liquidise the salad leaves in an extra 250ml or so of stock or water until well blended.

Add the comminuted leaves to the soup base and simmer for a couple of minutes to cook the leaves, season and serve.

Don't overcook the leaves as it may turn an unappetising grey or yellow colour.


The soup can be made thicker by increasing the quantity of potato.


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