Easy Spinach Pea and Mint Soup (use frozen veg)

4.67 from 3 votes

Easy Spinach Pea and Mint Soup (use frozen veg)

A super simple soup using frozen peas and spinach, flavoured with some fresh mint. Minimal preparation and ready in 15 minutes.

Course Side Dish, Soup

Cuisine British

Prep Time 2

Cook Time 13

Total Time 15

Servings people

Calories 247kcal

Author Marita

Equipment

1 immersion blender or
1 food processor

Ingredients

2 tablespoon vegetable oil or sunflower oil (replace with frylight if you are following the slimming world diet)
1 onion medium size, about 150 g/ 5.2 oz
1 potato medium size, about 150 g/ 5.2 oz
250 g frozen peas 2 ¾ cups or 8.8 oz - alternatively use fresh peas
150 g frozen spinach 8.8 oz - about 1 cup or use fresh spinach
15 g fresh mint leaves 0.5 oz
800 ml vegetable stock /vegetable both 27 fl oz, about 3.5 cups

To serve (optional)

crusty bread
yogurt vegan

Metric - US Customary

Instructions

Peel and slice the onion finely. Peel the potato and cube it into approximately 2 cm bites.
In a deep saucepan, heat up the oil and fry the onions for a couple of minutes until translucent.
Pour in the vegetable stock/ broth. Add the potato, bring to a boil, and then add the peas and spinach. Bring to a boil and cook for about 5-8 minutes on medium heat. Check that the potato bits and peas are cooked and the spinach completely defrosted and warm before moving to the next stage.
Remove the pot from the heat. Add the mint leaves to the broth. With a blender or an immersion stick blend/puree the soup into the desired consistency.
Season with salt and pepper to taste. To serve you can optionally add a dollop of yogurt which adds a cool creamy texture.
This soup taste delicious hot or chilled.

Notes

Storage instructions

This pea mint and spinach soup will keep up to 5 days in the fridge. Store it in an airtight container. You can either reheat the soup the next day or enjoy it chilled. Add a little water or vegetable stock if needed to thin it out.

To freeze pour it in portions into freezer bags and freeze for up to three months.

Nutrition