2 medium onions, sliced
Small knob of grass-fed butter or 1 tbsp olive oil
450g Frozen peas/petit pois
700ml organic chicken stock/bone broth/vegetable stock
Handful of young baby leaf spinach (or some frozen spinach)
Sea salt and black pepper to taste
Soften the onions in butter over a gentle heat. Add the frozen peas, stir before adding the stock. Simmer for about 15 minutes until the onion is cooked, add the spinach a few minutes before the end of cooking. Blend – add a little more water if it is too thick at this stage. Serve with a sprinkling of sea salt and black pepper and parsley.