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
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