Olive Magazine
Green Soup Recipe with Pea And Spinach

Spinach soup

Published: April 3, 2017 at 12:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This pea and spinach soup is packed with green goodness and really easy to make. Serve with a swirl of creme fraîche and some crusty bread, if you like

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal159
fat4.9g
saturates2.3g
carbs18.9g
sugars5.3g
fibre5.4g
protein7g
salt0.46g
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Try this Supergreen pea and spinach soup, then check out our pea and mint soup and more summer soup recipes.

Ingredients

  • 
olive oil
  • 4 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 large (about 250g) potato, peeled and diced
  • 600ml veg stock
  • 200g spinach, chopped
  • a small bunch mint, leaves picked
  • 200g frozen peas, defrosted
  • 2 tbsp half-fat crème fraîche, plus more to serve

Method

  • STEP 1

    Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for 1 minute. Add the potato and stock and simmer until the potato is very tender. Add the spinach, mint and ¾ of the peas and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Season then serve with an extra swirl of crème fraîche and the remaining peas.

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