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Julie's Pea and Spinach Soup

Serves 3-4

Ingredients:

  • 400g frozen peas
  • 100g frozen chopped spinach
  • 2 tbsp powdered vegetable stock or 2 stock cubes
  • 1 lemon
  • Olive oil
  • Salt
  • Pepper

Method:

  1. Put the frozen peas and spinach into a pan.
  2. Pour in cold water until it just covers the peas and spinach.
  3. Stir in 2 tbsp powdered vegetable stock. You can always add more to taste later.
  4. Bring to a simmer and cook on a low-medium heat for 10-15 minutes.
  5. Blend until smooth. Add more water if necessary.
  6. Season with salt, pepper, lemon juice and splash of olive oil.
  7. Serve on its own, with sliced bread or a perfect poached egg. Enjoy!

How to make perfect poached eggs (optional)

Ingredients:

  • 300ml water
  • 150ml white wine vinegar
  • 4 eggs

Method:

  1. In a large bowl mix two parts water with one part vinegar.
  2. Carefully crack as many eggs as you need into the bowl.
  3. Allow to rest for 15 minutes. This will cure the egg slightly so that it holds its form when cooking.
  4. In a separate pan bring water to a light simmer. Use a spoon to carefully move the eggs from the bowl to the pan. Leave to cook for 2-3 minutes.

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