Olive oil, for cooking and drizzling
1 white onion, finely chopped
1 garlic clove, finely chopped
350g fresh or frozen peas
1 large courgette, coarsely chopped
1 large potato, roughly diced, skin left on
500ml vegetable stock (made from stock cubes or bouillon powder)
1 x 180g bag of baby spinach
Small bunch of fresh mint leaves
Sea salt and black pepper
Heat a little olive oil in a large pan, add the onion and garlic and cook for 4-5 minutes, or until softened.
Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients.
Simmer until the potato has softened - about 10-15 minutes. Add the baby spinach a handful at a time, until it has all wilted into the hot soup.