| 75 g butter/vegan margarine
3 large onions chopped 1350 g frozen/fresh spinach 675 g frozen peas Bunch mint finely chopped |
2.25 l vegetable stock
450 ml yoghurt/oatley cream Salt & black pepper
|
Melt margarine in large stock pot and sweat the onions till soft
Add spinach and peas and half the stock
Bring to boil and simmer for 5 mins
Blend well and add remaining stock, the cream and season to taste