Spinach and Pea Soup [V]

This soup is so easy to make and can be made to look posh for a dinner party or simply enjoyed as a quick, delicious lunch. Ideally made in the summer when the spinach is young and tasty

350g frozen peas
about 500g of spinach
olive oil
1 onion
1 bulb of fennel
1/5 litres of good vegetable stock
salt and pepper

Thinly slice the fennel and onion and soften and fry in a large pan in the oil. Stir every so often and don’t allow to colour. Wash the spinach thoroughly and remove any large stalks. Tip in the peas (no need to defrost) and stir through and add the stock and salt and pepper. Bring the soup to the boil and then allow to simmer, adding the spinach. Simmer for about 10 minutes, ensuring that the spinach remains a good green colour. Use a hand blender to whiz the soup to a lovely smooth consistency. Serve in warm bowls with a swirl of cream if you’re feeling posh. This would be delicious with a warm walnut bread or granary rolls.