A simple celebration

SPICED YOGURT AND HERB SOUP

SERVES 6

2 tbsp olive oil
1 sweet white onion, roughly chopped
1 fat garlic clove, finely chopped
3cm piece fresh turmeric, peeled and finely chopped
1 tsp cumin seeds, lightly crushed
300g young spinach leaves
70g watercress
A handful parsley leaves and stalks
A handful chervil leaves and stalks
A small handful mint leaves (no stalks)
900ml vegetable stock
120g Greek yogurt
Extra parsley, mint, watercress and chervil leaves, to garnish

FOR THE SAFFRON BUTTER

A large pinch saffron stamens
30g slightly salted butter
2 tbsp borage flowers

■ Heat the olive oil in a pan. Add the onion and garlic, and cook over a low heat for 10 minutes. Add the turmeric and cumin and cook for 2 minutes.

■ Stir in the spinach, watercress, herbs and stock. Simmer for 10 minutes. Season, then blitz until smooth.

■ Lightly crush the saffron in a pestle and mortar. Place in a bowl and cover with 2 tbsp boiling water. Set aside for 5 minutes. Melt the butter in a pan, add the saffron and warm through for 10 minutes. Season and keep warm.

■ Reheat the soup to just below boiling point and pour the yogurt into a bowl. Whisk a ladleful of hot soup into the yogurt,