Reduce to a simmer, add a lid to the pan and cook on low for 15 minutes until the potato has cooked. 2 medium courgettes (approx 500g), halved lengthways and sliced. ! 1 medium onion, diced. This soup … Reduce the heat and simmer, partially covered, until the peas are really tender, about 20 minutes. 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. Top with the goat’s curd and micro mint, and sprinkle with pepper to serve. Recipe by Panda Rose. 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. Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Place the kale and spinach in a blender, add half the stock mixture and blend until smooth. Add peas, spinach and mint and cook, stirring, for 2 minutes. 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 … 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 I served dinner to my guests last night and the first course was my pea, spinach and mint soup. Rinse thoroughly and pat dry. Recipes. • 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 the peas and spinach, then add the stock. Meanwhile, drain the spinach and squeeze out the excess liquid. Heat oil in a large saucepan over medium heat. Olive Oil. 1 tbsp. Per serving (126g) 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. Season to taste before serving. Once mixture comes to a boil, add the peas, replace cover and set timer for 20 minutes and temperature on Medium. Remove soup from heat, add spinach and cilantro. Thank you for registering for the PlantBased newsletter. Meanwhile, drain the spinach and squeeze out excess liquid. 1. Using a food processor or stick blender, process until smooth. Ingredients. Cook for a further 5 minutes. Onion, diced. I think they liked it a lot as I was asked whether this recipe was on my blog! Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a … Add the peas and bring the mixture back up to a simmer. Hand-held stick blender or food processor. 200g spinach, roughly chopped. It’s packed with kale, spinach, leek, mint, peas and so much more. Your email address will not be published. 1 tablespoon olive oil. Pea, Spinach and Mint Soup. Cover and simmer for 5-8 minutes, or until the peas are tender. Set timer for 7 to 8 minutes and temperature on High. Feel free to use any leftover ham you may have from a Sunday roast here too. Save my name and email in this browser for the next time I comment. Puree soup using an immersion blender or food processor until smooth and creamy. Add a sprig of thyme and mint. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened. Ingredients. Stir in spinach and saute until wilted about 5 minutes more. Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese. Chuck in the remaining chopped spinach and the peas, bring to the boil and cook for 4-5 minutes. Use an immersion blender in the pot, or transfer to a blender in batches, … Simmer for 3-4 minutes until the spinach has defrosted and the peas are tender. pinch chilli flakes. 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. My latest creation is this Easy Healthy Vegan Creamy Pea & Mint Soup that’s immune-boosting green goddess soup. Using a hand blender, purée to a smooth consistency, directly into the saucepan, or transfer to the food processor in portions. Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves. Divide the soup between bowls. Now add in the spinach and continue to simmer for a minute longer. Check for seasoning and ladle into bowls. Meanwhile, cut the spinach stems. 500 ml vegetable stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. Bring to a boil and then simmer for 10 minutes. 300g frozen peas. Calories 105, Fat 4.1g, Saturates 0.5g, Carbohydrate 15g, Sugars 4.5g, Fibre 4g, Protein 5.1g, Salt 1.2g. Serve topped with mint leaves and a scattering of feta. Remove the leaves from the mint stalks and set them aside. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. If You Enjoyed This, Then You May Also Like... PlantBased Newsletter. Add the … Main Meals Add the milk and blitz until smooth. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. A deep green fresh tasting soup. Categories: Lunch Add stock and bring to the boil. Serves 6-8. Step 1 Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add garlic clove and cook for 30 seconds. Let the soup simmer for 15 minutes before blending using a food processor or stick blender. Return to the saucepan and place over low heat to warm through. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. March 27, 2011 by leahouse. Fresh is best here! Return to pot if necessary. If you continue to use this site we will assume that you are happy with it. 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 Put the spring onions, potato and garlic in a large pan. Everything is from the freezer or storecupboard and so it can be made in a few minutes. Add the peas, spinach, mint and stock and bring to the boil. Method. Mint Leaves. Cook, stirring, 3 minutes. 2 tbsp. Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes. Separate the chicken meat from the bone and re-add to the soup. 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 … 1 garlic clove, crushed. Add the stalks to the pan and bring back to the boil. Add minced garlic to spinach and continue sautéing until spinach is completely wilted. Serves 4 2. cloves garlic, puréed. The sweetness of peas and tang of spinach leaves are beautifully balanced with just a dash of cream and fresh mints. Keep in touch for new recipes and latest posts. 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. Add the peas and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until peas are tender. Season with sweet paprika, curry, and chilli … This warming curry-style soup is packed with hearty goodness and velvety sweet coconut. 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! We use cookies to ensure that we give you the best experience on our website. Add a vegetable stock and bring to the boil. 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 Add the spinach, peas and broccoli and pour over the stock. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. In a blender or with a hand blender, puree soup. 1 tsp dried mint. Add garlic clove and cook for 30 seconds. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until … Spinach and Green Pea Soup. Season with salt and pepper and mint leaves. Add the peas, mint, salt, pepper and remaining stock and blend until smooth. Add peas, spinach and mint and cook, stirring, for … Season to taste, adding a … Remove the mint leaves from their stems; there should be 2 … Remove the woody mint stalks and liquidise the soup in … Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Stir in oregano and next 4 ingredients (through spinach). Season with salt and freshly ground black pepper. Add spinach, peas, broth, salt (1/2 teaspoon) and a few grinds of pepper, and turn … If using water add bouillon cube as well. Add milk and cream to the … Your email address will not be published. Add onion and cook, stirring, for 3–5 minutes or until softened. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender. When unit shuts off, add the Roughly chop the garlic and onion, and sauté with the oil until soft. 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. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Serve with a mint sprig. Recipe for Pea, Spinach and Mint Soup. Be the first to rate this recipe. Then add the spinach and cook for a further 2-3 minutes until fully wilted down. 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. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender. 60g (2 oz) Spinach. 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! Add frozen peas, water or stock to pot. Stir spinach and peas into soup; cover and boil for about 5 min or until spinach is tender. Remove the bay leaves from the soup. Required fields are marked *. Stir in spinach and peas to soup; cover and boil 5 minutes, or until spinach is tender.