Minted Pea & Spinach Soup

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

You need the ingredients below to cook it

  • chicken stock

    chicken stock

    chicken stock

    1 cube

  • cream

    cream

    cream

    59.5 milliliters

  • mint

    mint

    dried mint (I like mint a lot, but you can use less if you prefer)

    2 teaspoons

  • milk

    milk

    milk

    61 milliliters

  • peas

    peas

    500 grams frozen peas

    453.592 grams

  • potatoes

    potatoes

    s potatoes, diced

    2 mediums

  • salt & pepper

    salt & pepper

    salt & pepper to taste

    6 servings

  • spinach

    spinach

    250 grams fresh spinach, chopped

    226.796 grams

  • sugar

    sugar

    sugar

    2 Tbsps

  • water

    water

    water (add more or less, depending on how thick you like your soup)

    236.588 milliliters

  • yoghurt

    yoghurt

    yoghurt

    2 Tbsps

Instructions

Let's follow the instructions for cooking it

  1. Place pototoes in a medium sized pot with a little bit of water and some salt & pepper. Place lid on and cook for 20 minutes until almost soft.
  2. Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
  3. Add spinach and cook a further 3 -5 minutes, until wilted.
  4. Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.
  5. Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot. Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
  6. 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).