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
Method:
- Heat small amount of oil in a large pan, add the onion and garlic and cook 4-5 mins or until soft.
- 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.
- Add the spinach. Add the mint leaves.
- Season with salt and pepper.
- 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