Minted Pea & Spinach Soup

Minted Pea & Spinach Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. One serving contains 184 calories, 7g of protein, and 5g of fat. For 97 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires chicken stock, cream, peas, and potatoes. It is perfect for Autumn. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 93%, this dish is awesome. Minted Pea & Spinach Soup, Minted Pea & Spinach Soup, and Fresh Spinach Soup with Minted Pea & Cilantro are very similar to this recipe.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cube chicken stock

1/4 cup cream

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

1/4 cup milk

500 grams (1 lb) frozen peas

2 mediums potatoes, diced

salt & pepper to taste

250 grams (½ pound) fresh spinach, chopped

2 tablespoons sugar

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

2 tablespoons yoghurt

Equipment:

pot

immersion blender

stove

Cooking instruction summary:

  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).

 

Step by step:


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).


Nutrition Information:

Quickview
184 Calories
7g Protein
4g Total Fat
29g Carbs
75% Health Score
Limit These
Calories
184k
9%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
29g
10%

  Sugar
10g
11%

Cholesterol
13mg
4%

Sodium
244mg
11%

Get Enough Of These
Protein
7g
15%

Vitamin K
203µg
193%

Vitamin A
4310IU
86%

Vitamin C
54mg
67%

Manganese
0.78mg
39%

Folate
135µg
34%

Fiber
6g
27%

Vitamin B6
0.43mg
21%

Potassium
732mg
21%

Vitamin B1
0.3mg
20%

Magnesium
75mg
19%

Phosphorus
163mg
16%

Iron
2mg
16%

Vitamin B2
0.24mg
14%

Copper
0.27mg
14%

Vitamin B3
2mg
13%

Zinc
1mg
10%

Calcium
95mg
10%

Vitamin E
0.97mg
6%

Vitamin B5
0.4mg
4%

Selenium
2µg
4%

Vitamin D
0.28µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

One of the most expensive pizzas ever made cost £4200. The “Pizza Royale 007” featured caviar, lobster, and 24-carat gold dust.

Food Joke

I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it`s the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they`re serving rum balls.2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it`s rare. In fact, it`s even rarer than single-malt scotch. You can`t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It`s not as if you`re going to turn into an eggnogaholic or something. It`s a treat. Enjoy it. Have one for me. Have two. It`s later then you think. It`s Christmas!3. If something comes with gravy, use it. That`s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.4. As for mashed potatoes, always ask if they`re made with skim milk or whole milk. If it`s skim, pass. Why bother? It`s like buying a sports car with an automatic transmission.5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you`ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don`t budge. Have as many as you can before becoming the center of attention. They`re like a beautiful pair of shoes. You can`t leave them behind. You`re not going to see them again.8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don`t like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?9. Did someone mention fruitcake? Granted, it`s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.10. And one final tip: If you don`t feel terrible when you leave the party or get up from the table, you haven`t been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

Popular Recipes
Cinnamon Roll Pound Cake

Cookie Madness

Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing

Serious Eats

Deviled Eggs

A Girl Worth saving

Oreo Cookie Dough Blondies

Dinners Dishes and Desserts

Chipotle Peanut Butter Cookies

Renee's Kitchen Adventures