This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a warming feel-good meal. I use ground almonds to thicken the soup, and to add essential nutrients. To make this recipe nut-free, swap the ground almonds for 200g pumpkin seeds instead, blitzing them in a food processor until ground, or add 300g drained silken tofu just before blending – delicious.
2 litres good-quality vegetable stock
240g frozen peas
900g broccoli (about 2 heads), roughly chopped
100g spinach leaves, roughly chopped
120g ground almonds
1 tbsp finely grated lemon rind
1 tbsp lemon juice
12g flat-leaf parsley leaves, roughly chopped
8g mint leaves, roughly chopped
sea salt and cracked black pepper
plain Greek-style yogurt, to serve
1. Place the stock in a large saucepan over high heat and bring to the boil. Add the peas and chopped broccoli and cook for 5 minutes or until just tender. Add the chopped spinach, ground almonds, lemon rind and juice, chopped parsley, mint, salt and pepper and cook for 1 minute or until the spinach is wilted.
2. Using a hand-held stick blender, carefully blend the soup until smooth. Divide between serving bowls and top with yogurt and pepper. Serve with bread.
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These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.