WATERCRESS AND SPINACH SOUP

Frozen spinach gives this soup body (and keeps the cost down). If you like, add a glug of double cream to the blended soup for a velvety smoothness. Hands-on time 25min. Cooking time about 25min. Serves 8

◆ 1tbsp extra virgin olive oil, plus extra to drizzle

◆ 1 large onion, chopped

◆ 2 large garlic cloves, chopped

◆ ½tsp freshly grated nutmeg

◆ 300g (11oz) watercress, plus extra to garnish (optional)

◆ 500g bag frozen spinach

◆ 1.6 litre (2¾ pint) hot vegetable stock

◆ 8 baguette slices, each 1.5cm (⅔in) thick

◆ 125g goatsʼ cheese log

1 Heat oil in a large pan and gently cook onion for 15min, or until translucent and completely soft. Stir in garlic, nutmeg and lots of seasoning; cook for 1min.

2 Add watercress and frozen spinach, then pour over stock. Bring to the boil. Carefully blend until completely smooth – do this in batches, if necessary. Return blended soup to pan and check seasoning, adding more nutmeg, if you like.

3 Preheat grill to medium. Arrange baguette slices on a baking tray and toast on one side until golden. Meanwhile, cut goats’ cheese log into eight equal round slices. Turn baguette slices, then lay a slice/round of goats’ cheese on each. Return to the grill and cook until cheese is golden and melting.

4 Reheat soup and ladle into eight warmed soup bowls. Drizzle over some extra virgin olive oil, sprinkle over some black pepper and float a goats’ cheese toast in each bowl (or serve separately). Garnish with extra watercress, if you like, and serve immediately.

PER SERVING 180cals, 9g protein, 8g fat (3g saturates), 16g carbs (5g total sugars), 5g fibre

GET AHEAD Prepare to end of step 2 up to 4hr ahead. Leave to cool completely, then transfer to a bowl, cover and chill. To serve, reheat soup gently in a pan and complete recipe.