- 1 bunch spring onions, chopped
- 1 large potato, peeled and chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 garlic clove, crushed
- 1l vegetable stock
- 250g frozen peas
- 100g fresh spinach
- 300ml natural yogurt
- few mint leaves, basil leaves, cress or a mixture, to serve
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.
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.