Super Green Spinach, Pea & Mint Soup

As well as being a well-known source of iron, spinach, like all brassicas, is a nutritional powerhouse, packed with vitamins A, C and K.

1. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened.
2. Add the spinach, peas and broccoli and pour over the stock. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender.
3. Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Serve topped with mint leaves and a scattering of feta.

2 tbsp olive oil

bunch of spring onions, chopped

1lb 2oz baby spinach

10oz frozen peas

7oz broccoli florets

5 cups vegetable stock

handful of mint leaves

5oz feta cheese, crumbled

2 tbsp olive oil

bunch of spring onions, chopped

500g baby spinach

300g frozen peas

200g broccoli florets

1.2 litres vegetable stock

handful of mint leaves

150g feta cheese, crumbled

Saucepan

Hand-held stick blender or food processor

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