Feel good about your choices with this wholesome veggie-packed soup. Full of spinach, leek and peppery rocket and topped with tangy feta, this warming dinner backs up its nutritional cred with punchy flavour and vibrant colour.
Preheat oven to 220°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Peel and chop potato. Peel and slice garlic.
Heat oil in a medium saucepan over medium heat. Add leek and cook, stirring occasionally, for 4–5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant.
Add potato, 800ml water and stock cube to saucepan and bring to the boil. Reduce heat to medium-low and simmer for 12–15 minutes or until potato is tender.
Meanwhile, bake garlic bread according to packet instructions. Keep warm.
Add baby spinach leaves and rocket leaves to saucepan and stir until wilted. Remove soup from heat. Using a stick blender, blend soup until completely smooth, taking care as the soup will be hot and may splutter. Season with salt.
Finely zest lemon, add to soup and stir to combine. Cut lemon into wedges. Divide soup between bowls and top with crumbled feta. Serve with garlic bread and lemon wedges.