1 tbsp Borderfields Cold Pressed Rapeseed Oil
1 large onion, chopped
2 leeks, trimmed and sliced
2 garlic cloves, finely chopped
1 potato (approx 225g / 8oz), cubed
150g / 5oz spring greens, shredded
1 vegetable stock cube dissolved in 800ml / 1½ hot water
Double cream to serve
1. Heat the Borderlands Cold Pressed Rapeseed Oil in a large saucepan, add the onions and leeks and cook gently making sure they don’t brown; after 10 minutes add the garlic and cook for a further minute.
2.Add the stock, bring to the boil, then add the potato, season and simmer for a further 15 minutes.
3. Add the greens and simmer for 5 minutes.
4. Serve with extra seasoning and a swirl of double cream.