Ingredients

• 1 Onion

• 2 Garlic Cloves

• 1 Tbsp Olive Oil

• 1 Courgette

• 1 Cup Peas

• 3 Handfuls of Spinach

• 1 tbsp Nutritional Yeast (optional)

• 600ml Vegetable Stock

Method

1. Prepare the vegetable stock in a large jug and set aside.

2. Dice the onion then stir fry in olive oil in a large pan over medium heat until for a couple of minutes.

3. Peal and crush the garlic then add to the pan, frying gently for another minute.

4. Slice the courgette into medium disks, add to the pan with a splash of vegetable stock.

5. Simmer for a couple of minute to soften the courgette, then add the peas and the rest of the vegetables stock.

6. Bring to the boil and then simmer for 10 minutes until the vegetables have softened.

7. Wilt the spinach in the pan before removing from the heat and blitzing with a processor or hand blender.