How to make
Wash the spinach, celery and dock (or nettle or whatever you have on hand), cut them into pieces and blanch briefly, so they retain their healthy substances.
Add a little water to the pot and mash, while also adding 3 pressed garlic cloves, the olive oil, salt and spearmint. Beat the yoghurt with the white pepper, 2 pressed garlic cloves and crumbled feta cheese.
Serve the green summer soup with a spoon of the yoghurt sauce.
