Super Green Soup with Feta

As we move into Autumn, this is a wonderful transitional dish. It uses the end of the green veg from the summer season in a warming soup. You still have the freshness (especially with the mint and feta) but you also have the comfort of a steaming bowl of goodness.

I used a combination of baby spinach, frozen peas and courgettes but you can mix and match with any green vegetable - broccoli, asparagus and kale are all great additions. The key with this dish is (as with all dishes really) is the seasoning. To really bring the most out of the veg, you can't be shy with salt and pepper so keep tasting and keep tweaking until it's to your taste.

Super Green Soup with Feta

Serves 4-6

rapeseed or olive oil

1 bunch of spring onions, chopped 

500g baby spinach 

300g frozen peas 

200g courgette, chopped

1.2 litres vegetable or chicken stock 

handful of mint leaves 

200g feta cheese, crumbled

extra-virgin olive oil, to serve

sea salt and freshly ground black pepper

Heat a little oil in a saucepan and gently fry the spring onions with a pinch of salt for 5 minutes over a medium heat until softened. 

Add the spinach, peas and courgette and pour over the stock. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender. 

Add most the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Taste and adjust the seasoning. Serve topped with a scattering of feta and a drizzle of extra-virgin olive oil.