Ingredients

1 onion
1 clove garlic
1 tablespoon of flour or gluten-free alternative
1 entire bag of spinach (200g approx)
1 mug of frozen peas
1 mug of milk or plant milk
1 stock cube
A small bunch of parsley (10-15g approx)
Sea salt and black pepper to season
A drizzle of oil for cooking

Toppings (entirely optional but highly recommended)

Creme fraiche
A boiled egg - for extra protein
A few extra herbs to sprinkle on top
Nuts or seeds for added crunch and protein (use whatever you have)
Sliced avocado (it brings a different texture profile to the dish, plus a lovely dose of healthy fats and protein)

Method

1. Pop a saucepan on a medium heat. Add the onion, garlic and a splash of oil and cook gently until the onion has softened.

2. Add the flour and cook for a further minute.

3. Time to add the spinach. You’ll likely need to do this bit by bit as the spinach wilts. Keep cramming it in there and cooking it down.

4. Once the spinach has wilted, pour in the milk and cook for a further minute.

5. Grab the parsley and pop it in a blender. Pour the spinachy liquid over the parsley, season well with sea salt and black pepper and blend it until it’s mostly smooth (it doesn’t have to be perfect). Return the green sauce to your saucepan.

6. Add the frozen peas and gently heat up it the peas are no longer frozen. Avoid boiling it too heavily because that’ll turn the vibrant green colours brown. It’s better to gently heat it and allow it to slowly bubble.

7. Check the seasoning and season again if it needs a bit more salt and pepper.

8. Top with any/all of your chosen toppings. Serve immediately.

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