This is simple soup recipe that requires only a handful of ingredients and tastes lovely. For four servings you’ll need the following;
- 150g fresh spinach, washed and wilted
- 150g frozen peas (use fresh if you prefer)
- One large white onion, chopped
- Two sticks of celery, washed and chopped
- Four cloves of garlic, sliced
- One litre of hot vegetable stock
- Dried herbs, I used one teaspoon of each of the following;parsley, tarragon, rosemary and one bay leaf.
- Salt and black pepper to taste
You needn’t worry too much about slicing everything super finely, you’ll be blending it at the end. Heat a teaspoon of oil in a saucepan over a medium heat. Saute the onions, mushrooms and celery for five or so minutes until they start to soften.
Once they start to get soft, scatter over the herbs and add in the bay leaf. Add the hot stock to the vegetables and throw in the peas, increase the temperature to a medium high heat and simmer for about ten minutes.
Then add in the wilted spinach, I wilted the spinach by putting it into a sieve, and pouring over freshly boiled water. Leave it for a few minutes to cool before squeezing out the excess water.
After you’ve mixed in the spinach, continue cooking for about five minutes before blending with an immersion blender until smooth. Remember to remove the bay leaf before blending. Ladle into bowls and serve, this would be lovely with warm, crusty bread.
Bye for now 🙂