Calming Green Soup from The Medicinal Chef

Delicious vegetable soup from Dale Pinnock’s recipe book The Medicinal Chef.

This simple soup is not only an awesome colour, but also has a naturally sweet flavour and a wonderfully smooth texture. Serves 3 - 4

INGREDIENTS

• olive oil for cooking and drizzling

• 1 white onion, finely chopped

• 1 garlic clove, finely chopped

• 350g fresh or frozen peas

• 1 large courgette, coarsely chopped

• 1 large potato, roughly diced, skin left on

• 500ml vegetable stock (from stock cubes or bouillon powder)

• 1 x 180g bag baby spinach

• small bunch fresh mint leaves

• sea salt and black pepper

METHOD

Heat a little olive oil in a large pan, add the onion and garlic and cook for 4 - 5 minutes or until softened.

Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened - about 10-15 minutes

Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones

Season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.