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:
- 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.
- Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
- 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.
- 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.
- 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:
covered percent of daily need
