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Pea, Spinach + Mint Soup
This recipe is full of green goodness and it’s the perfect recipe to make ahead of time. Simply refrigerate or freeze leftovers for when you need them. We also make homemade croutons but these are optional.
Ingredients
Ingredients
- olive oil
- onion, peeled + sliced
- potatoes, diced
- garlic cloves, peeled + chopped
- vegetable stock
- bread, or gluten-free bread (optional)
- frozen peas
- spinach
- lemon, juice only
- fresh mint, leaves only
- salt + pepper
Method
- 1
Drizzle some oil in a large pot on a medium heat. Once hot, throw in the onion and fry for 5 minutes.
- 2
Next, add the potato and garlic. Fry for another 5 minutes.
- 3
Pour in the vegetable stock and bring the soup to the boil then reduce the heat and simmer for 10 minutes or until the potato is nearly soft.
- 4
Meanwhile, if making the croutons, preheat the oven to 200°C fan / 425°F. Next, slice the bread into cubes and add it to a baking tray. Drizzle with olive oil and season with salt and pepper and bake for 5-10 minutes or until golden.
- 5
Then add the peas, spinach, lemon juice and mint leaves (save a few for topping) to the soup. Season with salt and pepper and cook for another 5 minutes or until the peas are done, the spinach has wilted and the soup is hot.
- 6
Blend the soup with a handheld blender or transfer to a blender and blend until smooth.
- 7
Serve in bowls with a handful of croutons on top and a few fresh mint leaves.
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Community reviews
Rated 5 out of 5 from 1 review
- tan_t_ra_khan
“this is such a great dish on a rainy day!”