A deliciously fresh soup packed with fibre and protein.

Serves: 4 | Total Time: 40 mins

Ingredients

• 1 tbsp extra virgin olive oil
• 2 brown onions, peeled & finely chopped
• 4 cloves garlic, finely chopped
• 4 cups frozen peas, plus extra for garnish
• 3 cups baby spinach
• 1L Campbell’s Real Stock – Salt Reduced Chicken
• 40g grated parmesan
• 4 tbsp natural yoghurt
• Toasted wholemeal sourdough bread to serve

Method

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic, cook until soft. Add peas and cook for 1-2 minutes.
2. Add Campbell’s Real Stock to saucepan. Bring to boil. Add spinach leaves and stir until wilted and remove from heat.
3. Blend with a hand-held stick blender until smooth.
4. Serve topped with extra peas, grated parmesan, natural yoghurt and toasted sourdough.

Recipe and image kindly provided by Campbell’s.