Gluten free

Vegetarian

Minted pea spinach soup

Name: Minted pea spinach soup
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cube chicken stock; 0.25 cup cream; 2 tsps dried mint; 0.25 cup milk; 1 lb peas; 2 medium new potatoes; 6 servings salt and pepper; 0.5 pound spinach; 2 Tbsps sugar; 1 cup water; 2 Tbsps yogurt

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

0.25 cup

dried mint

2 tsps

milk

0.25 cup

peas

1 lb

new potatoes

2 medium

salt and pepper

6 servings

spinach

0.5 pound

sugar

2 Tbsps

water

1 cup

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:

306 kcal

Carbs

51 g

Fat

5 g

Protein

15 g

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