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Sweet pea and spinach soup

If you’d like a quick and easy soup for Spring rejuvenation, do try this sweet pee and spinach soup. It’s ready in ten minutes and it's deliciously, zingily fresh!  Serve it with some wholemeal flatbread or buns. It's the perfect starter for a Spring dinner-party menu too.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 1 small red onion or 2 shallots
  • 500 g frozen or fresh sweet peas
  • 500 ml stock vegetable or chicken
  • 2 large handfuls of baby spinach
  • 1 small handful of fresh flat parsley basil or coriander
  • Juice of ½ lemon
  • Mint leaves to garnish

Method
 

  1. Finely chop the onion and garlic. Heat the oil in a saucepan, then gently sweat the chopped onion and garlic for about 5 minutes, stirring regularly.
  2. Add the peas and stock to the pan. Bring to the boil, then gently simmer for 5 minutes.
  3. Add the spinach and fresh herb, then turn off the heat. Put the lid on and let it rest for a couple of minutes until the spinach wilted. Blitz with a hand-held blender or in liquidiser until smooth and fluffy.
  4. Squeeze in the lemon juice and serve with some mint leaves scattered on top. You can also add a dollop of crème fraîche or Greek yoghurt if you like.
  5. Serve lukewarm.