Instructions

1. Heat the oil in a saucepan and soften the onion.
2. Meanwhile, peel & dice the potatoes then add to the onion. Stir it for 1-2 minutes and add the stock.
3. Bring the soup to simmer, cook for 5 minutes, then add the broccoli florets and peas. Cook for a further 5 minutes and add the spinach.
4. Remove from the heat. Cover for 1 minute until the spinach is wilted.
5. Ladle the soup into bowls and scatter spring onion & mint on top.
6. Serve warm.