Prep: 10 minutes
3 Green Vegan Soup
Cook: 15 minutes
Serves 4
1 tbsp olive oil
1 onion, chopped (180g)
1 potato, diced (160g)
100g Kale
150g frozen peas, defrosted
1 litre vegetable stock
450g bag Spinach
Heat the oil in a large saucepan and fry the onion and potato for 3-4 minutes. Add the kale, peas and stock. Bring to the boil, cover and simmer for 5 minutes.
Reserve 3 handfuls of spinach and stir the remaining into the soup and cook for 1 minute until just wilted. Blend until smooth with a stick blender.
Stir in the reserved spinach and stir until wilted, season to taste. Serve with a swirl of yogurt, pumpkin seeds and crusty wholemeal bread.