Minted Pea & Spinach Soup
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
1 cube
cream
0.25 cup
mint
2 teaspoons
milk
0.25 cup
peas
1 lb
potatoes
2 medium
salt & pepper
6 servings
spinach
0.5 pound
sugar
2 tablespoons
water
1 cup
yoghurt
2 tablespoons
Cooking in Steps
-
1Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
salt and pepper
water
pot -
2Place lid on and cook for 20 minutes until almost soft.
-
3Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
potato
peas
-
4Add 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
immersion blender -
5Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
chicken stock
cream
water
milk
stove
pot -
6Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
salt and pepper
yogurt
sugar
mint
-
7Serve 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
bacon bits
croutons
