Step 1

Heat the olive oil in a pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli and potatoes, cook for a minute, then pour in the stock. Cover and cook for 10-15 mins or until the potatoes are tender. Add the spinach, peas, watercress, nutmeg and lemon juice, and stir until the greens start to wilt. Cover and cook for another 5 mins until all the greens have wilted and the peas are hot.

Step 2

Remove from the heat and use a stick blender to whizz to a smooth soup. Add 100-200ml water if you prefer a thinner soup. Check for seasoning and stir in the cream. Bring back to a gentle simmer and serve with sourdough toasts, a drizzle more cream or yogurt, seeds, mint or basil, and lemon zest.