Ingredients
- olive oil
- spring onions 4, sliced
- garlic 1 clove, crushed
- potato 1 large (about 250g), peeled and diced
- veg stock 600ml
- spinach 200g, chopped
- mint a small bunch, leaves picked
- frozen peas 200g, defrosted
- half-fat crème fraîche 2 tbsp, plus more to serve
Method
-
Step 1
Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for 1 minute. Add the potato and stock and simmer until the potato is very tender. Add the spinach, mint and ¾ of the peas and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Season then serve with an extra swirl of crème fraîche and the remaining peas.
Nutritional Information
- Kcals 159
- Fat 4.9g
- Saturates 2.3g
- Carbs 18.9g
- Sugars 5.3g
- Fibre 5.4g
- Protein 7.0g
- Salt 0.46g
