PEA AND SPINACH SOUP

INGREDIENTS

2 tbsp rapeseed oil
1 onion, finely chopped
1 small garlic clove, finely chopped
300g floury potatoes, diced
1 litre vegetable stock

300g peas
200g fresh spinach
4 tbsp natural yoghurt
75g feta cheese, crumbled
Crispy chilli garlic oil to serve

METHOD

1. Heat the oil in a large saucepan, add the onion and gently cook for 10 minutes until nicely softened. Add the garlic and potatoes and gently cook for 5 minutes. Add the stock, bring to the boil and simmer for 10 minutes until the potatoes are tender.

2. Add the peas, simmer for 2 minutes and then add the spinach, reserving a few leaves to scatter over later. Heat until just wilted, remove from the heat and then blitz with a blender. Season to taste, spoon into warmed bowls and drizzle with the yoghurt. Scatter the reserved spinach leaves over, add the feta and drizzle with the chilli oil.