Arugula adds a distinctive, peppery taste to this wonderfully satisfying soup.  Serve hot, garnished with garlic ciabatta croutons  and/or some chopped fresh chives. 4 tbsp butter or vegan alternative

1 onion, chopped

3 leeks, chopped

2 medium potatoes, diced

3 3/4 cup light chicken stock or water

2 large handfuls arugula

2/3 cup heavy cream or coconut milk

black pepper and salt (a pinch of Eatwell's smoked chili salt is great in this!)

Melt the butter in a large heavy-bottomed pan, then add onion, leek and potatoes and stir until the vegetables are coated in butter.  Heat the ingredients until sizzling then reduce heat to low.  Cover and sweat the veggies for about 15 minutes.  Pour in the stock or water and bring to a boil, then reduce the heat, cover again and simmer for 20 minutes until the vegetables are tender.  Press the soup through a sieve (strainer) or pass through a food mill and return to the rinsed pan.  (When pureeing the soup, don't use a blender or food processor, as these will give it a gluey texture.)  Chop the arugula, add it to the pan and cook the soup gently, uncovered for 5 minutes.  Stir in the cream, then season to taste and reheat gently.  Ladle the soup into warmed bowls and enjoy!

adapted from The Complete Book of 400 Soups, Hermes House, edited by Anne Sheasby.  Serves 4