Verdant soup

Courgettes and spinach make for a souper healthy midweek meal that's ready in just 20 minutes. For a veggie version, make this with veg stock and leave out the bacon.

📝 Ingredients

• 1 onion finely chopped
• for frying oil
• 1 clove garlic crushed
• 2 courgettes shredded or grated
• 1/4 savoy cabbage shredded
• 2 large handfuls spinach roughly chopped
• fresh vegetable or chicken stock made up to 750ml
• 1 thin-cut rasher streaky bacon chopped (optional)

👨‍🍳 Instructions

1. 1Fry the onion in 1 tbsp oil for about 5 minutes or until soft, add the garlic and fry for 30 seconds. Add the courgette and stir, and then add the cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes, season well.
2. 2Meanwhile, fry the bacon in a non-stick pan until it crisps up, you shouldn’t have to add any more fat. Drain on kitchen paper. You can leave the soup chunky or whizz it until smooth. Sprinkle with the bacon, if using, to serve.