Pea & Spinach Soup

Ingredients

• 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

To serve:

• Fresh mint, parsley or thyme
  

Method

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.