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