serves 4

ingredients

2 tablespoons vegetable oil

1 onion, chopped

2 courgettes, chopped 1 potato, chopped 100g/4oz spinach, chopped

3 sprigs of fresh flat-leaf parsley 1.2 litres/2pt vegetable stock 150ml/5fl oz double cream salt and freshly ground

black pepper

• Heat the oil in a saucepan, and sweat the onion and courgette until the onion is transparent.

• Add the potato, spinach, parsley and stock. Bring to the boil, reduce the heat and simmer the soup for 20 minutes. Allow to cool before blending or processing to a purйe.

• Return the soup to a clean pan, stir in the cream and season with salt and pepper. Reheat gently without boiling and serve.