Serves 4
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To serve:

  1. Heat the olive oil in a pot over a medium heat and cook the onion for 3-4 minutes. Add the garlic and potatoes and cook for two minutes longer.
  2. Add the stock and simmer for 8-10 minutes until the potatoes are cooked through.
  3. Stir in the spinach, peas and cream along with a generous pinch of salt and black pepper. Cook for five minutes longer, then remove from the heat. Use a stick blender to whizz until smooth.
  4. Ladle the soup into serving bowls and top with a swirl of cream and some chopped fresh herbs, then serve.

Nutrition Facts

Per Serving: 232kcals, 5.9g fat (2.2g saturated), 39.9g carbs (9.8g sugars), 9.4g protein, 10.6g fibre, 0.616g sodium

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