Big green soup with pasta & parmesan
SERVES 4 PREP THE SOUP Trim and chop 225g spring onions. Melt a knob of butter with 2 tbsp olive oil in a large pan over a medium heat, add the onions, season with salt and fry for about 5 minutes until softened and glossy, stirring occasionally. Add 750ml vegetable or chicken stock, bring to the boil, then gradually add 500g spinach by handfuls, submerging each one as you go, followed by 100g frozen peas or trimmed watercress sprigs (or a mixture). Cover and bubble over a low heat for about 5-7 minutes or until the peas are tender and leaves are wilted but retaining a good colour. Purée the soup in batches in a blender until smooth and season with salt and pepper to your liking, adding a squeeze of lemon and a pinch of nutmeg. Reheat gently as necessary. FINISH & SERVE Cook 60g orzo pasta (ideally wholewheat) according to packet instructions, drain and toss with a knob of butter. Serve the hot soup with some of the pasta in the centre and generous shavings of parmesan (or a veggie equivalent if preferred). VARIATION Add a glug or two of white wine if you like. Splash it into the pan towards the end of cooking the onions and bubble to reduce before proceeding with the recipe.