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Ingredients:

• 1tsp Olive Oil

• 1tsp Butter

• 1 Small Onion

• 2 Potatoes 

• 1 Iceberg Lettuce

• A bunch of Rocket Salad (arugula)

• 100g Peas

• 1/4tsp Cumin Powder

• 1/4tsp Coriander Powder

• A pinch of Nutmeg

• 270ml Elmlea Plant Cream

• 1ltr Vegetable Stock

• Salt & Pepper

Directions:

• Melt the butter in some olive oil in a saucepan over medium heat.

• Add the chopped onion and cook it until softened.

• Add the chopped potatoes and spices. Cook for a couple of minutes.

• Add the lettuce, rocket salad, and peas and finished them off with the stock.

• Bring to a gentle boil and cover.

• Give it a stir and gently simmer for 20 minutes.

• Purée the vegetable using a hand blender.

• Adjust with salt & pepper and add the cream.

• Bring it to a gentle boil and simmer for a couple of minutes.

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