25g (1oz) butter
250g (9oz) spinach, washed and roughly chopped
2 good handfuls of wild garlic leaves
1 large onion, finely chopped
1 teaspoon curry paste or powder
570ml (1pt) chicken or vegetable stock
1 teaspoon mango chutney or honey
Salt and freshly ground black pepper
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.