- A bundle of spring onions
- 1 carrot
- A stick of celery
- 2 garlic cloves
- A gloss of oil
- Sea salt and freshly ground pepper
- A bag of salad potatoes
- A sachet of Dijon mustard
- 700ml boiling water or stock, if you have some
- A handful of chervil
Vicki says, 'Spring onions have a high level of cleansing nutrient, like garlicin, a potent anti-viral, anti-fungal and antibacterial agent.'
1. Trim the rooty ends from your spring onions. Thinly slice the whites and light green bits. Save the darker green bits for later.
2. Peel or scrub your carrot. Finely dice. Finely dice your celery. Peel and finely chop your garlic.
3. Get a large pot hot. Add a gloss of oil. Swirl in your veg with a pinch of salt and pepper. Lower heat. Sizzle till the veg is just softened.
4. Slice your spuds into 1 cm thick rounds. Fold them and the mustard through the softened veg. Sizzle a moment. Add your water or stock. Bring to the boil. Lower heat. Simmer for 10 mins or till the potatoes are tender right the way through.
5. Thinly slice the reserved spring onion greens. Chop the chervil. Add the spring onion and chervil to the soup right before serving.