Saute the onion and garlic in a saucepan with a little water or stock for 4 minutes. Add the turnip and sweet potato, and saute for a further 3 minutes. Add the rest of the stock, and simmer for 10 minutes. Stir in the courgette and kale, and simmer for 5 minutes. Add the spinach in at the end, and simmer for another minute. Pour the soup mixture into the blender or food processor, and blend till smooth. Return to the saucepan with heat on low, and add some freshly chopped curly parsley to garnish.
Pasta, the Greek way
A quick lunch of spaghetti with prawns, feta and tomato
My chocolate Valentine!
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A delicious spinach, chard greens and feta pie
Time to warm up with giouvetsi!
Winter calls for the classic fish of the greek cuisine!