From ‘The Medicinal Chef: Dale Pinnock’: good for joints & bones, mental health and nervous system.

Ingredients (serves 4, adjust accordingly):

  • Olive oil
  • 1 white onion, finely chopped
  • 1 garlic clove, finely chopped
  • 350g frozen peas
  • 1 large courgette, coarsely chopped
  • 1 large washed potato, diced, skin left on
  • 500ml vegetable stock
  • 1 x 180g bag baby spinach
  • Small bunch of fresh mint leaves
  • Salt and pepper


  1. Heat small amount of oil in a large pan, add the onion and garlic and cook 4-5 mins or until soft.
  2. Add the peas, courgette and potato and enough veg stock to just cover the ingredients.  Simmer until the potato has softened – about 10-15 mins.
  3. Add the spinach.  Add the mint leaves.
  4. Season with salt and pepper. 
  5. Transfer in batches to a blender and blend until smooth.

Macro breakdown per serving…

Calories – 186kcal

Carbs – 33g

Fat – 3.8g

Protein – 8.5g

Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!

Blog by Heidi Surman – Operations Manager