Preparation time: 5 min
Cooking time: 20 min
Serves 4

 INGREDIENTS

• 14 oz baby spinach
• 5 oz peas
• 1 potato
• 1 chopped onion
• 2 cups poultry stock
• 6 cherry tomatoes
• 1 tbsp olive oil
• 1 sprig fresh thyme
• salt/pepper

METHOD

Peel and dice the potato.

Heat the saucepan to 2/3 of the maximum power of your stove and add the olive oil and onion.

Sweat the onion for 2 minutes, then add the potato, and cook for another 2 minutes.

Add the peas, baby spinach, thyme and poultry stock.

Bring to a boil, then lower the heat to 1/3 of the maximum power of your stove and cook for 20 minutes.

After cooking, remove the sprig of thyme, blend the soup and add seasoning.

Serve with cherry tomatoes, halved.