Ingredients
35fl oz/1 litre water (approx)
1 hake, bones only
handful cherry tomatoes
140g/5oz spinach leaves
handful fresh basil leaves
handful fresh parsley leaves
200g/7oz cherry tomatoes
salt and freshly ground black pepper
2 spring onions, chopped
spoonful yoghurt, to serve

Method
1. Bring the water to a simmer in a pan with the fish bones and the handful of cherry tomatoes. Simmer for approximately 10-15 minutes.
2. Strain the liquid into a clean pan and discard the bones.
3. Return to the heat and add the spinach, cherry tomatoes and herbs.
4. Stir in the salt, freshly ground black pepper and spring onions. Heat for a further 5-6 minutes.
5. Transfer the soup to a liquidizer and blend until smooth.
6. Transfer to a serving bowl and serve with the yoghurt.