- 1bunch spring onions, chopped
- 1large potato, peeled and chopped
- 1 garlic clove, crushed
- 1l vegetable stock
- 250g frozen peas
- 100g fresh spinach
- 300ml natural yogurt
- few mint leaves, basil leaves, cress or a mixture, to serve
- STEP 1
Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- STEP 2
Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- STEP 3
Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- STEP 4
Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.
- STEP 5
Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.