Thursday, April 9, 2020 |

Spring Green Soup

This soup is super simple and nutritious. It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. It’s also a great way to use up any green leftovers.


“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall.


Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Open 10am-4pm daily for food and essentials with a ‘Chat & Collect’ service available so you can safely pay over the phone and have your shopping brought out to your car. Find out more



Serves 4-6

  • Couple of leeks
  • 2 large potatoes
  • 3  big handfuls of greens – could be nettles, spring greens, kale, cabbage, broccoli, watercress, spinach, wild garlic (or you can use left-over cooked greens from a previous meal)
  • 2 dessert spoons marigold vegetable stock powder or 1.5 litres any other stock you have (or homemade of course)
  • Good slug of rapeseed, vegetable, olive oil



  1. Chop leeks into thin slices.
  2. Cook/sweat slowly in big saucepan in 5-6 tbsps of oil, stirring every now and then, with lid on at other times.
  3. While cooking the leeks, wash or peel potatoes and chop into small pieces (the smaller they are the faster they will cook) and boil kettle with 1.5l or so of water.
  4. Once leeks are really nice and soft, add chopped potatoes and fry for a couple of minutes before adding water and stock powder (or stock) to cover them.
  5. Simmer for 10 minutes until potatoes are soft.
  6. While simmering chop up your greens roughly (very fine if you don’t have a stick blender).
  7. When potatoes are soft and a couple of minutes before serving, throw in the greens and boil for 2-3 minutes.
  8. Blend, adding more water to get the consistency you like.
  9. If you don’t have a blender, you can get a delicious but coarser soup simply using a potato masher, as long as you have cooked the leeks really well before adding water, and chopped the greens up as fine as you can.



Delicious served with pesto stirred into it, a good drizzle of chilli oil or some cheese or crispy bacon crumbled on top. It is also really good cold with some herby yoghurt or crème fraîche stirred into it when the weather is hot.

This soup will keep for several days in the fridge.




Image of Claire Birch by Dylan Thomas