- 1 onion
- 1 courgette
- 100g baby leaf spinach
- 1 large potato
- A handful of mint, leaves only
- 1 vegetable stock cube
- ½ a nutmeg
- 1 tbsp olive oil
- 700ml boiling water
- Sea salt
- Freshly ground pepper
Peel and chop the onion. Trim and chop the courgette into small cubes. Peel and chop the potato into small cubes.
Heat a pan for 1 min. When warm, drizzle in 1 tbsp olive oil. Add in the onion and courgette. Fry for 5 mins till the onion is soft and the courgette is golden. Stir now and then.
Add the potatoes and stir. Crumble in the stock cube and pour over 700ml boiling water. Bring to the boil and simmer for 15 mins.
Roughly chop the spinach. Add to the pan. Stir to wilt it. Grate in half the nutmeg. Add in the mint leaves. Ladle into a blender and blend the soup till smooth, or use a hand-held blender in the pan. Taste and season with salt and pepper. Serve in warm bowls.
[Did you know?]: Spinach is particularly high in vitamin K, which is an important nutrient to ensure good bone health.