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