Spinach is a superfood brimming with antioxidants and minerals such as calcium and iron.

Serves 6 as a starter

Ingredients:

1  low-sodium vegetable or chicken stock
6 spring onions, chopped
4 garlic cloves, chopped
salt and freshly ground black pepper
450 g frozen peas
220 g (2 packets) mixed watercress, rocket and baby spinach leaves, roughly chopped
200 ml low-fat yoghurt
extra watercress and fresh mint for serving

Instructions:

1. Place the stock, spring onions, and garlic in a saucepan and bring to the boil, about 5 minutes.

2. Add the peas and remove the lid once the mixture comes to a boil, then boil for another minute or two.

3. Add the leaves and boil for 30–60 seconds, until the peas and leaves are tender.

4. Add the yoghurt and liquidise in a food processor or use a hand-held blender.

5. Season to taste, cool and place in the fridge until ready to serve. Top with watercress and fresh mint before serving.

(Recipe: Rachel Allen)

Nutritional content per serving

460 kJ

15 g Carbohydrate

8 g Protein

2 g Fat

3.6 g Fibre