spinach, pea and mint soup

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

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