This soup is about using up the half-empty bag of wilting, end-of-the-week spinach or watercress in the fridge that's looking as tired as you feel. Full of iron, it tastes sweet from the frozen peas - you can add a little grated cheddar on top, too, for the kids. Best served with flatbreads or hot buttered toast fingers for dunking. For another way to cook with greens, knackered or otherwise, try our all-greens tart.
1 knob of butter
a few spring onions
1 clove garlic
300ml stock (from a cube is fine)
approx 200g spinach or watercress
a handful of frozen peas
small 200g can butter beans
1 tbsp ricotta or crème fraîche
grated cheese, to serve
Takes 10 minutes
1. Boil the kettle for your stock and show the kids how to crumble in the stock cube and mix it in a measuring jug.
2. Melt the butter over a gentle heat in a pan with high sides. Snip the spring onions with kitchen scissors and squeeze the garlic through a crusher (both these are safer for kids than slicing with knives) then throw it all in the pan. Sauté for 1 or 2 minutes. Add the hot stock (adults only) then throw in the spinach or watercress and peas. It won't look like a lot of stock - don't worry, you're only cooking it briefly so you don't want it watery.
3. Pop a lid on the pan and leave for a minute or two for the spinach to wilt. Show the kids how to open and drain the can of butter beans and add to the pan along with the ricotta. Let cool briefly before blending in a food processor (or use a stick blender in the pan).
4. Grind in a little salt and pepper to taste. Serve sprinkled with grated cheddar, if you like. This soup freezes well so feel free to make double quantities while you're at it to defrost for another day.