Pack in your greens with this super lean, green soup. It’s perfect for lunch or dinner- I love mine served with a chunk of rye soda bread. Delicious!

  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 head of broccoli, cut into florets
  • 3 handfuls fresh or frozen peas
  • 700ml vegetable stock or chicken stock
  • 250g baby spinach
  • 1 green chilli, chopped
  1. Heat the oil in a large saucepan, and sweat the onion until translucent. Add the broccoli and peas to the pan and cook for 5 mins, then add the stock – the vegetables should be just covered (you may need to add a little extra water). Bring to the boil, then simmer for 4 mins until the broccoli is tender. Don’t overcook the vegetables or they will turn a dull green.
  2. Using a handheld stick blender, blend the soup, adding a handful of spinach at a time – the spinach will cook as it’s mixed into the soup. Blend until soup is smooth and thick.

Recipe: www.womanandhome.com/recipes/539045/amelia-freer-s-super-green-soup-with-cashew-cream