This beautiful and healthy soup is very famous early spring soup in Eastern European countries. The various herbs can be added while the sour cream and chopped egg garnish sets off the dish beautifully.

1. Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 min or until soft.

2. Add the stock with the diced potato and bay leaf and simmer for 15 min.

3. Add the spinach and sorrel and simmer for a further 5 min.

4. Add three-quarters of the dill and parsley, then remove from the heat.

5. Taste and season with salt, pepper and lemon juice.

6. Garnish with the chopped egg, sour cream and remaining herbs.

Enjoy!