This super green soup is a tasty way to pack in several of your Seven-a-Day. The secret of this recipe is in the high note of the apple cider vinegar - it makes the greens shine and gives you an appetite for more.
Super swift to make, this is an ideal formula for a quick lunch.
1 onion, chopped
300g frozen peas
300g of chopped, leafy green e.g. rainbow chard, spinach, kale
Handful of cashew nuts
1 garlic clove, minced
2 tablespoons of apple cider vinegar
1 handful fresh mint leaves
1 handful fresh flat leaf parsley
Salt & black pepper to season
Reduce the onion over a medium heat in a large, lidded pot.
Add the garlic, cook for a few minutes and tip in the frozen peas with 400 g of water.
Bring to the boil and simmer for four to five minutes. Take care not to overcook as you want to keep that vibrant green colour.
Add the green leaves to the pot and cook for a few minutes. Add the herbs and briefly wilt down.
Finally, add the cider vinegar and cashew nuts. Stir well, transfer to a large blender and blitz.
Taste, season and enjoy.