Serves: 8, Calories: 243, Time: 45 mins

Ingredients:

• 1 tbsp veg oil.  124
• 12 spring onions, sliced.  224
• 1 tsp garlic purée.  17
• 2 potatoes (400g), peeled and diced. 324
• 2000ml veg stock (2 Knorr stock pots).  120
• 200g baby spinach.  36
• 400g frozen peas, defrosted.  341
• 8 rashers bacon, lardons.  404
• 2 tbsp full fat crème fraîche, (or 100ml double Elmlea 351), plus dash to serve
• Pepper to taste

Method:

1. In stew pot; Fry onion and garlic in oil, for 1 min, to soften.
2. Add potato and stock. Simmer 30 mins.
3. Meanwhile, in frying pan; Fry bacon until tinged gold (10 mins). Add ½ to stew pot.
4. Add spinach and peas (reserve ⅛ of peas) to stew pot. Simmer for 5 mins.
5. Add crème fraîche/Elmlea.
6. Blend to desired consistency.
7. Stir in reserved bacon and peas. Add pepper to taste. Reheat to serve.
8. Serve with dash crème fraîche/Elmlea.

Calories = 1941

• 1941 / 6 = 324 (before final dash crème fraîche/Elmlea)
• 1941 / 8 = 243