Sig's Green Soup with Spinach, Leeks and Fennel

Heat the water to boil. Chop the fennel and leeks then add them to the water with the spinach, boil l until spinach has just wilted.

Add the pimento, nutmeg and stock cube . Cool down slightly then pour this mixture into a blender and blend until very smooth.

Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper.

In the meantime fry the sprout leaves, halve the tomatoes and prepare or use shop bought crouton .Stir the cream into the soup if using.

Plate the soup garnished with sprout leaves, tomatoes and croûtons. Enjoy.