Spring greens soup with feta

I adapted this one from a lovely recipe in Olive. It's very green, and goes well with some freshly baked dough balls. It's also a good way of using up the parsley mountain, which is threatening to take over the front garden.

Makes enough for 3. You'll need:

an onion, finely chopped
a clove of garlic, finely chopped
a small spring cabbage (or spring greens), shredded
a couple of spring onions, chopped into large chunks
a large bunch of parsley, scissored into small strips
half a pack of feta cheese, chopped into smallish pieces
chicken or vegetable stock - enough to cover the cabbage
lots of black pepper

Fry the onion and garlic in a little olive oil (or whatever there is to hand - I ended up using some bacon fat that was left over after cooking your tea - it gave it a lovely flavour). Once they've softened, tip them into your soup pot.

Add the cabbage, parsley, spring onions and stock, and bring to the boil. Simmer for 5 minutes until the cabbage is tender. Decant into bowls, sprinkle the feta over the top, and douse with lots of black pepper.