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 Your email address will not be published.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

spinach, pea and mint soup

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