Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.
Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Comments, questions and tips