Minted Pea & Spinach Soup

Minted Pea & Spinach Soup

  Ready in : 45 mins

Minted Pea & Spinach Soup takes about 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 97 cents per serving. One serving contains 184 calories, 7g of protein, and 5g of fat. This recipe is liked by 3 foodies and cooks. It will be a hit at your Autumn event. It works well as a very reasonably priced hor d'oeuvre. Head to the store and pick up chicken stock, water, salt & pepper, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns an excellent spoonacular score of 93%. If you like this recipe, you might also like recipes such as Minted Pea & Spinach Soup, Minted Pea & Spinach Soup, and Fresh Spinach Soup with Minted Pea & Cilantro.

Ingredients

chicken stock

chicken stock

1 cube

cream

cream

0.25 cup

mint

mint

2 teaspoons

milk

milk

0.25 cup

peas

peas

1 lb

potatoes

potatoes

2 medium

salt & pepper

salt & pepper

6 servings

spinach

spinach

0.5 pound

sugar

sugar

2 tablespoons

water

water

1 cup

yoghurt

yoghurt

2 tablespoons

Cooking in Steps

  1. 1
    Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.

    salt and pepper

    salt and pepper

    water

    water

    pot
    pot
  2. 2
    Place lid on and cook for 20 minutes until almost soft.

  3. 3
    Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.

    potato

    potato

    peas

    peas

  4. 4
    Add spinach and cook a further 3 -5 minutes, until wilted.Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.

    spinach

    spinach

    immersion blender
    immersion blender
  5. 5
    Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.

    chicken stock

    chicken stock

    cream

    cream

    water

    water

    milk

    milk

    stove
    stove
    pot
    pot
  6. 6
    Add yoghurt, mint, sugar, salt and pepper to taste and stir through.

    salt and pepper

    salt and pepper

    yogurt

    yogurt

    sugar

    sugar

    mint

    mint

  7. 7
    Serve immediately, scattered with some crispy croutons or bacon bits (or if you're like me and you just have some cheesegrillers on hand, fry them up in thin slices with a bit of sweet chilli sauce and use as topper).

    sweet chili sauce

    sweet chili sauce

    bacon bits

    bacon bits

    croutons

    croutons