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 blackpepper-andanyofthe additions you like, then serve.