When on a puréed diet, it’s harder to get protein in, but this soup may be the answer. Peas are not just 1 of your 5-a-day, they’re a good source of protein too!

Ingredients

• 20g butter (or 1 tbsp oil if making vegan)
• 1 (red) onion, diced
• 1 large (250g) sweet potato, diced
• 600mls stock
• 200g frozen peas
• 200g spinach
• 3 tbsps chopped mint
• 0.25-0.5 tsps nutmeg
• 4 tbsps single cream (optional)

Method

1. Melt butter in a large saucepan and fry onion until it’s soft.
2. Add sweet potato to the pan with the stock, stir, bring to the boil. Reduce heat, cover, simmer until potato is soft (about 8-12 minutes depending on the size of pieces).
3. Add peas, simmer for a further 2 minutes.
4. Add spinach and mint, stir in as it wilts.
5. Add nutmeg to taste.
6. Take off the heat and whizz until smooth (add water if it’s too thick).
7. Stir in cream if desired.

Makes 1 litre (serves 2-3)