Heat the olive oil in a large pan, add the spring onions and garlic and fry over a medium heat for 1 - 2 minutes. Pour in the stock and add the chopped potatoes and simmer for 8 - 10 minutes (until the potato is soft)
Add the spinach and peas and give the mix a good stir. Simmer for a further 3 minutes. Add a generous grind of black pepper and then using a stick blender, blend until the soup is smooth. If you want a super silky soup then you can put the soup into a liquidiser in batches.
Serve with a swirl of fat free yogurt and more ground black pepper.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.