Minted Pea & Spinach Soup
soupantipastistartersnackappetizerantipastohor d'oeuvre
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 (59.5 ml) |
 mint (2 tsps) |
 milk (61 ml) |
 peas (453.592 g) |
 potatoes (2 medium) |
 salt & pepper (6 servings) |
 spinach (226.796 g) |
 sugar (2 Tbsps) |
 water (236.588 ml) |
 yoghurt (2 Tbsps) |
Steps
- 1 Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
- 2 Place lid on and cook for 20 minutes until almost soft.
- 3 Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
- 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.
- 5 Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
- 6 Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
- 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).