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 Your email address will not be published.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 Your email address will not be published.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