Look at the colour! What’s not to love about such a green and vibrant soup? The last two recipes I’ve shared with you have been really hearty and could definitely be a meal in themselves. Today’s soup is much lighter and more easily eaten as part of a larger meal, although I will be having mine for lunch tomorrow. This recipe really is cheap, cheerful and quick to make. Tasty too.
Pea, spinach and mint soup
Serves 4 (large bowls)
Time under half an hour
Difficulty Very Easy
Suitable for vegetarian, vegan, gluten free diets
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, chopped
- 2 tablespoons rapeseed or olive oil
- 500g fresh or frozen peas
- 1 litre vegetable stock (I use Kallo very low salt organic vegetable cubes for this recipe to make sure the peas and mint aren’t overpowered by a saltier stock. I also like the fact that it is really quite green in colour so doesn’t take away from the vivid green of the peas)
- 150g fresh spinach
- 2 large handfuls of mint, chopped (add more if you like)
- Salt and pepper to taste
- Add the oil to your pan and heat the onions, garlic and celery until soft. Add some water if it starts to catch before the veg is soft.
- Add the peas and give it a good stir.
- Add your vegetable stock and bring to the boil, then simmer for 10 minutes or longer if the peas aren’t soft by then.
- Add salt and pepper to taste.
- Add the spinach and mint and simmer for a few minutes until the spinach has wilted.
- Keep one ladle of peas and spinach aside.
- Blend the rest of your soup until smooth.
- Serve, adding some of the peas you kept aside for decoration and texture.
That really was easy!