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Fresh Raspberry & Almond Smoothie


Almond and Orange Cookies


Spinach & White Bean Soup with New Potato Croutons


This thick, silky smooth soup is luxurious yet comforting and hugely nutritious with seasonal spinach and pulses. New potatoes are just starting to appear in the soil so I invented these gorgeous little crispy bites for the top of the soup which add a great texture and take it from a warming bowl of goodness to a dinner party treat.

Serves: 4 people
Prep time: approx. 10 minutes
Cooking time: approx. 20 minutes

Gluten free, Dairy free, Vegan Option


3 tablespoons light olive oil or cooking vegetable oil

400g (15 ounce) tin cannellini white beans, drained of liquid

3-4 (100g) new potatoes

80g (1 cup) fresh spinach leaves or 80g (1 cup) thawed, cooked spinach

1 medium leek, cleaned and chopped

1 medium white onion, roughly chopped

1 carrot, roughly chopped

400ml (1 ½ cups) vegetable stock (marigold low salt bouillion)

3 sprigs of rosemary to cook with new potato croutons


  • Pre-heat your oven to 180°C/gas mark 4 / (350°F)
  • Rinse the spinach well of any sand or grit.
  • Place the spinach in a saucepan and cook on a low heat, allowing it to wilt, then drain away any excess liquid.
  • To make the croutons, cut and dice the new potatoes into small, even crouton shapes. Place in a bowl and toss with 1 tablespoon of the oil and a pinch of sea salt. Place on a baking tray and lay the sprigs of rosemary on top and roast in the oven for 20 minutes, turning half way through, until golden brown.
  • Now to make the soup: heat the remaining tablespoon of oil in a medium/large saucepan. Add the chopped onion, leek and carrot and sauté on a medium heat for 2 minutes.
  • Stir in the beans and cook for a further 1 minute, before adding the vegetable stock. Bring to the boil, then turn down to a bubbling simmer for 10 minutes.
  • Once cooked through, turn off the heat.
  • Either use a stick blender to blend the soup smooth in the saucepan or blitz in batches in a blender and return to the saucepan.
  • When the croutons are golden brown, heat the soup through on a medium heat, checking the seasoning and adding salt and pepper to taste.
  • Serve the soup in bowls, topped with the croutons.