Green Pea & Spinach Soup

This is a very smooth hearty soup. A favourite with all the family!

Serves 6.

Ingredients:

• 350g (12oz) frozen peas
• 1 x 225 bags spinach
• 2 tablespoons olive oil
• 1 small onion peeled
• 1 small bulb of fennel, peeled & chopped. (Celery will do)
• 1 litre (2 pints vegetable stock. (3 teaspoons Marigold Swiss vegetable bouillon dissolved in 1 litre or 2 pints of water.)
• Salt & freshly ground black pepper.

Method:

Warm the olive oil in a large stainless-steel saucepan. Tip in the chopped onion and thinly sliced fennel. Stir until glistening with oil, then cook, stirring occasionally to soften without colouring.

Meanwhile was the spinach and discard any tough stalks. Tip the peas into the onion and fennel then stir in the stock and bring to the boil. As the mixture starts to bubble, drop in the spinach leaves and push them down below the surface. Continue to cook for 5 mins.

Take off the heat and ladle into a blender and blitz until smooth. Check the seasoning and serve.