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25g (1oz) butter
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250g (9oz) spinach, washed and roughly chopped
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2 good handfuls of wild garlic leaves
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1 large onion, finely chopped
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1 teaspoon curry paste or powder
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570ml (1pt) chicken or vegetable stock
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1 teaspoon mango chutney or honey
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Salt and freshly ground black pepper
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3 tablespoon natural yogurt
Melt the butter in a large saucepan and cook the onion over a low heat until soft.
Stir in the curry paste and cook for a further 2 minutes, then stir in the spinach together with stock, seasoning and mango chutney or honey.
Bring to the boil and cover the pan with a lid and cook for at least 5 minutes.
Then add the garlic leaves and cook until they are just wilted.
Pour into a liquidiser and puree until smooth. Return to the saucepan, taste for seasoning and sweetness.
Garnish with a spoonful of yogurt and a little lemon juice if needed.