INGREDIENTS

  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 2 heads broccoli
  • 4 handfuls spinach
  • 1 can organic in-season garden peas (or fresh or frozen as preferred)
  • 1 litre vegetable stock
  • 1 tsp ground thyme
  • Olive oil, for cooking

METHOD

Heat the olive oil and thyme in a pan over a medium heat.

Add the chopped onion and celery, and saute until translucent and fragrant (around five minutes).

Add the broccoli and stir until coated, then pour over the stock and simmer for 20 minutes.

Add the peas and spinach and cook for five more minutes.

Finally, blend (I use a stick blender) until creamy.