WHAT’S FOR DINNER?
Lemony green soup with yoghurt, sweet potato fries and dukkah
Soften 4 finely chopped spring onions, 1 finely grated peeled onion and 3 cloves minced garlic in 50 g butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil. Add 300 g broccoli florets and 200 g baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a
