Super-quick super-green soup  | Daily Mail Online

SERVES 4

• 2 litres good-quality vegetable stock
• 240g frozen peas
• 900g broccoli (about 2 heads), roughly chopped
• 100g spinach leaves, roughly chopped
• 120g ground almonds
• 1 tbsp finely grated lemon rind
• 1 tbsp lemon juice
• 12g flat-leaf parsley leaves, roughly chopped
• 8g mint leaves, roughly chopped
• sea salt and cracked black pepper
• plain Greek-style yogurt, to serve

Place the stock in a large saucepan over high heat and bring to the boil. Add the peas and chopped broccoli and cook for 5 minutes or until just tender. Add the chopped spinach, ground almonds, lemon rind and juice, chopped parsley, mint, salt and pepper and cook for 1 minute or until the spinach is wilted.

Using a hand-held stick blender, carefully blend the soup until smooth. Divide between serving bowls and top with yogurt and pepper. Serve with bread.

COOK’S NOTES This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a warming feel-good meal.

I use ground almonds to thicken the soup, and to add essential nutrients. To make this recipe nut-free, swap the ground almonds for 200g pumpkin seeds instead, blitzing them in a food processor until ground, or add 300g drained silken tofu just before blending – delicious.