Quick Spinach and Pea Soup
This healthy, delicious spinach and pea soup is ready in only about 20 minutes. It is made using fresh spinach and frozen peas, which are both cooked very briefly in order to preserve their fresh, delicious flavour and vibrant colour.
Servings 6 servings
Calories 122kcal
Equipment
- Large pot with lid
- Stick blender
Ingredients
- 5.29 ounces fresh spinach
- 2½ cups frozen peas petits pois or garden peas
- 1 medium onion chopped
- 1 garlic clove finely chopped
- 1 medium/large potato peeled, cubed
- 2 tablespoons olive oil
- 3 cups vegetable stock hot
- Pepper to taste
Instructions
- In a medium pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. Cook over a medium heat for 3 minutes stirring often.
- Add half of the vegetable stock, cover and bring to the boil then simmer for about 10 minutes or until the potatoes are fully cooked.
- Add the spinach, frozen peas and the rest of the stock, cover and bring to the boil again then simmer for 3 minutes.
- Remove from the heat, puree, adjust the seasoning if needed and serve.
Notes
- Use either frozen regular garden peas or petits pois (small, sweet peas).
- I recommend using baby spinach as it's a little sweeter than regular spinach.
- Both the spinach as well as the peas are at their best when cooked briefly so once you've added these into the pot bring the soup to the boil then simmer for 3 minutes only.
- Serving suggestions: Delicious on its own, with croutons, a knob of butter and dollop of yogurt (for a vegetarian option).
- Storing: Refrigerate for up to 3 days
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 493mg | Potassium: 435mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2975IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 3mg