Calming green soup

Calming Green Soup, from The Medicinal Chef by Dale Pinnock, published by Quadrille, priced �18.99. Picture: PA Photo/Martin Poole/Quadrille.
Calming Green Soup, from The Medicinal Chef by Dale Pinnock, published by Quadrille, priced �18.99. Picture: PA Photo/Martin Poole/Quadrille.
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(Serves 3-4)

Olive oil, for cooking and drizzling

1 white onion, finely chopped

1 garlic clove, finely chopped

350g fresh or frozen peas

1 large courgette, coarsely chopped

1 large potato, roughly diced, skin left on

500ml vegetable stock (made from stock cubes or bouillon powder)

1 x 180g bag of baby spinach

Small bunch of fresh mint leaves

Sea salt and black pepper

Heat a little olive oil in a large pan, add the onion and garlic and cook for 4-5 minutes, or until softened.

Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients.

Simmer until the potato has softened - about 10-15 minutes. Add the baby spinach a handful at a time, until it has all wilted into the hot soup.