• 1 tablespoon olive oil
  • 200g shallots, peeled and roughly chopped
  • 400g Taste the Difference Vivaldi white potatoes, peeled and sliced
  • 1 litre vegetable stock
  • 2 x 70g packs wild rocket
  • Salt and freshly ground black pepper


  1. 1

    Pour the olive oil into a pan, then add the shallots, and fry on a medium heat for 5–10 minutes until soft.

  2. 2

    Stir in the potatoes and stock, then bring to the boil. Simmer for 15 minutes, covered, until the potatoes are tender, then stir through the rocket leaves, reserving a few leaves to garnish.

  3. 3

    Place in a food processor, season with salt and freshly ground black pepper, and blend until combined.

  4. 4

    Garnish with the reserved leaves and serve with crusty wholemeal bread for a warming starter or lunch.

Nutritional Details

Each serving provides
  • Energy 1047kj 250kcal 13%
  • Fat 4.9g 7%
  • Saturates 0.0g 0%
  • Sugars 4.5g 5%
  • Salt 1.4g 23%

% of the Reference Intakes

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