Minted pea spinach soup
A vibrant and flavorful Minted Pea & Spinach Soup, perfect for Autumn gatherings. This gluten-free and lacto-ovo vegetarian dish is a budget-friendly starter option. It's packed with vitamins and minerals from the peas and spinach.
Ingredients
chicken stock
1 cube
cream
59.5 ml
dried mint
2 tsps
milk
61 ml
peas
453.59 g
new potatoes
2 medium
salt and pepper
6 servings
spinach
226.8 g
sugar
2 Tbsps
water
236.59 ml
yogurt
2 Tbsps
Method
- Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
- Place lid on and cook for 20 minutes until almost soft.
- Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
- Add spinach and cook a further 3 -5 minutes, until wilted.Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.
- Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
- Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
- Serve immediately, scattered with some crispy croutons or bacon bits (or if you're like me and you just have some cheesegrillers on hand, fry them up in thin slices with a bit of sweet chilli sauce and use as topper).
Nutrition:
Carbs
51 g
Fat
5 g
Protein
15 g
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