Pea and spinach soup
Have you had a busy morning? A cup or two of this vibrant and fresh tasting soup will give you the lift you need for the rest of the day.
1 medium, (finely chopped)
Frozen green peas
2 cup(s), (280g)
2 cup(s), (500ml)
1 bunch(es), (trimmed, washed)
2 tbs, (shredded)
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened.
- Add the peas and stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Blend the cornflour and 2 tablespoons of water in a small bowl until smooth. Add the spinach, mint and cornflour mixture to the soup and simmer, stirring, for 2 minutes or until the spinach wilts and the soup thickens.
- Using a food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Serve seasoned with salt and freshly ground black pepper.
SERVING SUGGESTION: Serve with a medium (50g) wholemeal roll spread with 1 tablespoon of cream cheese.