1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
2 medium potatoes, peeled and chopped
600ml vegetable stock
100g spinach leaves
500g frozen peas, thawed
50ml cream, plus extra to serve
Salt and black pepper
Fresh mint, parsley or thyme
- 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.
- Add the stock and simmer for 8-10 minutes until the potatoes are cooked through.
- 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.
- Ladle the soup into serving bowls and top with a swirl of cream and some chopped fresh herbs, then serve.
Per Serving 232kcals, 5.9g fat (2.2g saturated), 39.9g carbs (9.8g sugars), 9.4g protein, 10.6g fibre, 0.616g sodium