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