This bright green soup is perfect for kids - you can hide all sorts of veggies in it and your children will never realise! Serve with chunks of bread and a drizzle of cream on top.
- 500g marrow
- 150g spinach
- 1 potato
- 1 onion
- Small handful freshly chopped parsley
- 1 litre vegetable stock
- 225ml double cream
- Salt and pepper
Finely chop the onion and chop the marrow, removing the seeds. Chop the potato into chunks.
Heat oil in a saucepan. Cook onion and marrow until golden and translucent, then add the potato, spinach, parsley and stock. Bring to a simmer and cook for 20 minutes or until the potato is tender.
Blend the soup with a hand blender until smooth. Stir in the cream, heat through but don't boil, and season to taste with salt and pepper.