Souped up: Spinach & pistachio soup 

SOUP: 254 cals per serving

BOOST: 77 cals per serving

SERVES 4

2 tbsp extra virgin olive oil

3 banana shallots, peeled, halved and sliced

1 celery heart, sliced

sea salt and black pepper

100g shelled pistachio nuts

500g spinach leaves

750ml vegetable stock

freshly grated nutmeg

• Heat 2 tablespoons of oil in a large pan over a lowish heat, add the shallots and celery, season generously with salt and fry for about 5 minutes until softened and glossy, stirring occasionally. Add the pistachios and fry for 1-2 minutes longer. Add the spinach in two goes, stirring until each one wilts. Add the stock, bring to the boil and simmer over a low heat for 5 minutes. Whiz this to a creamy soup in a food processor with a little black pepper and nutmeg to taste. Return to the pan and reheat as necessary.

BOOST YOUR BOWL Crumble 80g feta. Core and very thinly slice 1 ripe pear. Ladle the soup into bowls, add some pear and scatter over the feta. Add a drop of oil and squeeze over a little lemon juice. Alternatively you could chop the pear and fry it briefly in the 2 tablespoons of oil before adding to the soup.