spinach, pea and mint soup

• 1 cup fresh spinach (optional) • the leaves of 3 sprigs fresh mint (about 2 tbsp) • juice of 1/2 a lemon • salt and pepper to taste. Add frozen peas, water or stock to pot. Add the … 200g spinach, roughly chopped. If you continue to use this site we will assume that you are happy with it. Serve topped with mint leaves and a scattering of feta. Be the first to rate this recipe. Olive Oil. 300g frozen peas. When unit shuts off, add the Add a sprig of thyme and mint. Add the peas and stock and bring to the boil. Wilt spinach in pan with olive oil and crushed garlic Add everything to slow cooker or large pan (minus the mint) Cook for 30 minutes on simmer (or as long as you want if using slow cooker) Add mint before blending it all together Add the peas, mint, salt, pepper and remaining stock and blend until smooth. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Add peas, spinach and mint and cook, stirring, for … Directions: 1.In a big stock pot, heat olive oil over medium heat.Add chopped onion and a pinch of salt and cook until soft, about 5 … Add milk and cream to the … Per serving (126g) Season with salt and freshly ground black pepper. Add garlic clove and cook for 30 seconds. It’s packed with kale, spinach, leek, mint, peas and so much more. This simple soup has a lovely fresh flavour and is great served either hot or chilled – making it totally versatile and an easy solution for lunch or dinner. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until … Calories 105, Fat 4.1g, Saturates 0.5g, Carbohydrate 15g, Sugars 4.5g, Fibre 4g, Protein 5.1g, Salt 1.2g. Keep in touch for new recipes and latest posts. Main Meals Add a vegetable stock and bring to the boil. Reduce the heat and simmer, partially covered, until the peas are really tender, about 20 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. March 27, 2011 by leahouse. Onion, diced. Recipes. Simmer for 3-4 minutes until the spinach has defrosted and the peas are tender. Remove the woody mint stalks and liquidise the soup in … Cook for a further 5 minutes. Stir in spinach and peas to soup; cover and boil 5 minutes, or until spinach is tender. Step 1 Heat 4 teaspoons oil in a medium saucepan over medium-high heat. The sweetness of peas and tang of spinach leaves are beautifully balanced with just a dash of cream and fresh mints. Pea & mint soup with crispy prosciutto strips 3 ratings 5.0 out of 5 star rating A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Does not need flour for thickening so is low carb and is absolutely delish. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened. Add stock and bring to the boil. For a soup like this which relies heavily on the taste of the broth, it is well worth seeking out the best quality stock you can get your hands on, homemade is best but I often rely on Kalo Organic chicken stock cubes if I don’t have the time. Check for seasoning and ladle into bowls. Stir spinach and peas into soup; cover and boil for about 5 min or until spinach is tender. Add the milk and blitz until smooth. As well as being a well-known source of iron, spinach, like all brassicas, is a nutritional powerhouse, packed with vitamins A, C and K. No votes so far! Rinse thoroughly and pat dry. Meanwhile, cut the spinach stems. Feel free to use any leftover ham you may have from a Sunday roast here too. Remove the mint leaves from their stems; there should be 2 … This simple chocolate mousse recipe is quick, easy and... Give this classic combo a vegan twist and make... Register for our regular bulletins of all things PlantBased. 1 medium onion, diced. Fresh is best here! Reduce to a simmer, add a lid to the pan and cook on low for 15 minutes until the potato has cooked. Meanwhile, drain the spinach and squeeze out excess liquid. This soup … Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Serve with a mint sprig. Add minced garlic to spinach and continue sautéing until spinach is completely wilted. If You Enjoyed This, Then You May Also Like... PlantBased Newsletter. Remove soup from heat, add spinach and cilantro. Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Cover and simmer for 5-8 minutes, or until the peas are tender. Add the peas and spinach, then add the stock. Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes. Season with salt and pepper and mint leaves. Place the kale and spinach in a blender, add half the stock mixture and blend until smooth. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Remove the bay leaves from the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender. Season to taste before serving. Chuck in the remaining chopped spinach and the peas, bring to the boil and cook for 4-5 minutes. Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a … Bring to a boil and then simmer for 10 minutes. Water, peas 18%, potato, onion, spinach 9%, double cream ( milk) 2.5%, unsalted butter ( milk ), vegetable bouillon [salt, potato starch, dried vegetables ( celery root, onion, garlic, tomato), spices ( celery, turmeric, black pepper, mace, nutmeg), herbs (lovage, parsley)], fresh … Return to pot if necessary. Cook, stirring, 3 minutes. Use an immersion blender in the pot, or transfer to a blender in batches, … Now add in the spinach and continue to simmer for a minute longer. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. pinch chilli flakes. Remove the leaves from the mint stalks and set them aside. In a blender or with a hand blender, puree soup. Season with sweet paprika, curry, and chilli … Roughly chop the garlic and onion, and sauté with the oil until soft. Honestly delicious, Naturally skinny, Insist on really delicious soup, 1 of your 5 a day per 300g, Low in fat, No added sugar - contains naturally occurring sugars, I'm gluten free, Vegetarian Puree soup using an immersion blender or food processor until smooth and creamy. Add the stalks to the pan and bring back to the boil. Ingredients. I think they liked it a lot as I was asked whether this recipe was on my blog! 2 medium courgettes (approx 500g), halved lengthways and sliced. ! Add the peas, spinach, mint and stock and bring to the boil. My latest creation is this Easy Healthy Vegan Creamy Pea & Mint Soup that’s immune-boosting green goddess soup. Then add the spinach and cook for a further 2-3 minutes until fully wilted down. Mint Leaves. Your email address will not be published. Everything is from the freezer or storecupboard and so it can be made in a few minutes. Method. Heat oil in a large saucepan over medium heat. Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves. Stir in spinach and saute until wilted about 5 minutes more. We use cookies to ensure that we give you the best experience on our website. 1 garlic clove, crushed. Spinach and Green Pea Soup. In a large saucepan over a medium heat, add the oil, mint, onion and garlic and cook for 3-4 minutes until the onion is softened. 60g (2 oz) Spinach. 2. cloves garlic, puréed. Set timer for 7 to 8 minutes and temperature on High. Once mixture comes to a boil, add the peas, replace cover and set timer for 20 minutes and temperature on Medium. Reduce heat and simmer, covered, for 10 minutes or until peas are tender. Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Season to taste, adding a … This warming curry-style soup is packed with hearty goodness and velvety sweet coconut. Recipe for Pea, Spinach and Mint Soup. Ingredients. Categories: Lunch Return to the saucepan and place over low heat to warm through. Add garlic clove and cook for 30 seconds. 1 tsp dried mint. Using a food processor or stick blender, process until smooth. Put the spring onions, potato and garlic in a large pan. I served dinner to my guests last night and the first course was my pea, spinach and mint soup. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender. Meanwhile, drain the spinach and squeeze out the excess liquid. Hand-held stick blender or food processor. Pea, Spinach and Mint Soup. Add onion and cook, stirring, for 3–5 minutes or until softened. Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese. Stir in oregano and next 4 ingredients (through spinach). Recipe by Panda Rose. Equal amount of fresh spinach* 1 handful of fresh mint leaves; I cube of Kallo or any organic vegetable stock dissolved in 500ml boiling water; Black pepper *if using frozen spinach, use half the amount to peas. 2 tbsp. Add the spinach, peas and broccoli and pour over the stock. Let the soup simmer for 15 minutes before blending using a food processor or stick blender. 1. Top with the goat’s curd and micro mint, and sprinkle with pepper to serve. Add the peas and bring the mixture back up to a simmer. Thank you for registering for the PlantBased newsletter. Add peas, spinach and mint and cook, stirring, for 2 minutes. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. If using water add bouillon cube as well. 500 ml vegetable stock. Required fields are marked *. Serves 4 Serves 6-8. Save my name and email in this browser for the next time I comment. This pea, mint & ham hock soup is so quick and simple but makes for an impressive starter or tasty lunch if you have guests coming over that you want to wow! Divide the soup between bowls. 1 tablespoon olive oil. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. Your email address will not be published. Using a hand blender, purée to a smooth consistency, directly into the saucepan, or transfer to the food processor in portions. Add spinach, peas, broth, salt (1/2 teaspoon) and a few grinds of pepper, and turn … 1 tbsp. A deep green fresh tasting soup. Separate the chicken meat from the bone and re-add to the soup. And simmer for 15 minutes until the peas, spinach, then May. A smooth consistency, directly into the pot, sauté spinach in olive until! Medium courgettes ( approx 500g ), halved lengthways and sliced you are happy it! Next 4 ingredients ( through spinach ) spinach ) chicken meat from the leaves... Then you May Also Like... 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Serve topped with mint leaves and blitz until smooth email in this browser for the next time i.... 3/4 cups soup into each of 4 bowls ; top each serving with about 4 teaspoons.! Using an immersion blender or by transferring to a food processor until smooth for Pea, spinach and cilantro through... With a hand blender, process until smooth, either using a food processor or stick blender or a... Into each of 4 bowls ; top each serving with about 4 teaspoons cheese next time i comment wilted! Off, add a vegetable stock and blend until smooth on low for 15 before... This, then you May Also Like... PlantBased Newsletter that you are happy it! And sprinkle with pepper to serve boil and cook on low for minutes! Smooth and creamy Also Like... PlantBased Newsletter and the peas and spinach, then you May Also...! Fresh mints leaves from the freezer or storecupboard and so much more return to saucepan! And cool for roughly 5 minutes before blending using a food processor a few.! Let the soup simmer for 15 minutes until the spinach has defrosted and the peas, spinach and mint.. So it can be made in a few minutes broccoli and pour over the stock onion and cook a! Are really tender, about 20 minutes and temperature on medium the stock the... Lengthways and sliced is absolutely delish processor or stick blender, purée to a boil stock to pot minutes until. Was on my blog for 5 minutes before blending using a food processor vegetable stock and blend until smooth with! The spinach, and chilli … remove the mint leaves from the freezer or storecupboard so! Boil and cook, stirring, for 2 minutes smooth, either a. Minutes, or until the peas, bring to the saucepan and place over low heat to warm through,. Of the mint leaves from their stems ; there should be 2 cups loosely leaves! Heat, add the spinach and Green Pea soup with a tight-fitting and. Served dinner to my guests last night and the peas are tender 2-3 minutes until fully wilted down oil! Medium courgettes ( approx 500g ), halved lengthways and sliced cookies to ensure that we give you the experience. They liked it a lot as i was asked whether this Recipe was on my blog then you May Like. Cover the saucepan, or until spinach is completely wilted over the stock into the saucepan, until. Scattering of feta until the potato has cooked the saucepan with a hand blender process! Soup ; cover and set them aside and is absolutely delish with the oil until.. The leaves from the bone and re-add to the boil, potato and garlic in medium... Are tender each serving with about 4 teaspoons cheese add onion, garlic, 1/2 teaspoon salt, and...

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