- 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
- 1.
Peel and chop the onion. Trim and chop the courgette into small cubes. Peel and chop the potato into small cubes.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
[Did you know?]: Spinach is particularly high in vitamin K, which is an important nutrient to ensure good bone health.