PEA & SPINACH SOUP

Peas give natural sweetness and body to this soup; I’ve used them in place of a potato, which would thicken it but is higher in carbs. I always have frozen spinach in, but by all means use fresh spinach –you’ll need about 1.5kg (3lb 5oz). After a wash, add the fresh spinach to the soup along with the peas. For a bigger meal, enjoy with poached eggs, bacon or ham, feta or a low-carb bap (see recipe below right).

Serves 6 Per serving (with no additions): 12.4g net carbs 6.2g fibre 12.1g protein 17g fat

263kcal

900g-1kg (2lb-2lb 4oz) frozen spinach

150g (5½oz) frozen peas

50g (1¾oz) butter

1 medium onion, roughly chopped

2 fat garlic cloves, roughly chopped

Salt and freshly ground black pepper

1tsp grated nutmeg

1ltr (1¾pt) hot chicken or vegetable stock

6tbsp double cream

Crumbled feta or goat’s cheese, to serve (optional) Poached eggs, crispy bacon or shredded cooked ham, to serve (optional)

Put the frozen spinach and peas in a microwavable bowl and microwave on full power for 10 minutes, or until defrosted and warm. It doesn’t matter if there are a few icy bits left.

Fry the onion and garlic in the butter in a large saucepan over a medium heat. Add 1 teaspoon of salt, plenty of freshly ground black pepper, and the nutmeg to the pan. Drain most of the water from the spinach and peas in a colander, breaking the cubes up with a wooden spoon. Add the spinach and peas to the pan and stir through. Pour in the stock and bring to the boil. Transfer to a liquidiser to blend the soup until smooth. Return to the pan, then stir in 4 tablespoons of the cream over a medium-high heat. Taste the soup and add seasoning or nutmeg to taste. Pour into warm bowls and swirl through the remaining cream. Add a twist of black pepper and any of the additions you like, then serve.