Step 1

Spray the pan with low calorie cooking spray.

Step 2

Over a medium heat, sauté the onions for 5 minutes, until soft.  Add the garlic and continue cooking for another minute.

Step 3

Pour in the stock and oat milk, then add the potatoes and lemon juice. Stir well and bring to the boil.

Step 4

Reduce the heat and allow to simmer gently for 20 minutes, until the potatoes are cooked.

Step 5

Add the rocket, spinach and basil leaves and allow a minute or 2 for them to wilt.

Step 6

Stir in the grated parmesan and then pour into a blender (or use a stick blender) and blitz to a soup.

Step 7

Return to the pan, add a little salt and freshly ground black pepper to taste.

Step 8

Return the pan to the heat to ensure the soup is piping hot and then serve in warm bowls.