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Bright Green Pea Soup

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.

Bright Green Pea Soup

Preparation time: about 15 minutes
Cooking Time: about 25 minutes
Serves: 4

Ingredients
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

Method

  • 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 (approx. 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.


Tips
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.


1 comment


  • Just made this for tea: lovely, fresh and tasty. Loved it.

    Amanda on

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