Pea and Spinach Soup with Beetroot Swirl

Course: Starter Skill level: easy Serves: 4 Vegan

1 onion, chopped

1 tbs olive oil

3 cloves garlic, chopped

1 small potato, around

130 g (4½ oz), peeled and chopped

1.25 l (2 pt) vegan vegetable stock

100 g frozen peas

150 g (5½ oz) frozen spinach

Salt and freshly ground black pepper, to taste For the Beetroot Swirl:

1 cooked beetroot

1 tsp balsamic vinegar

½ tsp smoked paprika 1 tbs olive oil

To Garnish: soya cream (optional).

1 In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.

2 Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender with 2 tablespoons of water and blend until smooth. Set the finished swirl aside and rinse the jug of the blender.

3 Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

Will keep for three days in the fridge. Can be frozen for up to three months.