Done in one: Spinach soup with lemon and tahini 

This has become my favourite standby soup. It’s so fresh, zingy and loaded with green goodness, with a swirl of my punchy tahini sauce for a flavour kick.

SERVES 4

• 1 tbsp extra virgin olive oil
• 2 onions, chopped
• 1.5 litres good-quality vegetable or chicken stock
• 400g baby spinach leaves
• 16g coriander leaves
• 24g flat-leaf parsley leaves
• 16g mint leaves
• 2 tbsp tahini
• 1 tbsp finely grated lemon zest
• sea salt and cracked black pepper
• sumac, to serve

TAHINI SAUCE 

• 90g tahini
• 60ml lemon juice
• ½ tsp ground cumin
• 2 tbsp water

• Place a large saucepan over medium heat. Add the oil and onion and cook for 5 minutes or until soft. Add the stock and bring to the boil, then simmer for 5 minutes.
• Add the spinach, coriander, parsley and mint and cook for 2 minutes or until the leaves are wilted. Add the tahini, lemon zest, salt and pepper and stir to combine.
• Using a handheld blender, whiz until smooth.
• To make the tahini sauce, place the tahini, lemon juice, cumin and water in a bowl and stir to combine.
• Divide the soup between four bowls, swirl the tahini sauce through and sprinkle with sumac.