Bright green and full of nutritious goodness, this soup is comforting, satisfying, without being too heavy. This soup is delicious also served slightly chilled. Peas are a great source of fibre yet gentle on the gut when cooked and pureed in this soup.
Preparation Time: about 15 minutes
Cooking Time: about 25 minutes
- For the soup
- splash of olive oil
- 1 small leek, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 1 small potato, peeled and chopped
- 1 litre vegetable stock (organic vegetable bouillon is best)
- large handful of washed spinach
- 250g frozen peas
- For the croutons
- wholemeal, rye or all-in-one bread, torn into small chunks
- 1 teaspoon sesame seeds
- 1 teaspoon ground seed mix
- splash of olive or nut oil
Preheat the oven to 180ºC/Gas Mark 4.
Set a medium-sized pan over a good heat and add your oil, leek, carrot and celery and gently fry until soft.
Add the potato and stock and simmer for 10 minutes.
Finally, add the spinach and peas and simmer until the peas are cooked but still bright green (approximately 5 minutes).
While you are waiting for the soup to cook through, put all the crouton ingredients in a bowl and mix together.
Tip everything onto a baking tray and place in the oven for 10 minutes until golden and crispy.
When the soup is ready, blitz until smooth and then serve with the croutons floating on top.
If you fancy, you could add a sprinkle of ground seeds when you serve the soup.
For non-vegetarians, it’s also delicious to add shredded ham at the end.