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–+ servings

Green Goddess Pea and Mint Soup

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Make this pea spinach and mint soup in just 15 minutes! A simple, healthy recipe using frozen peas and fresh mint for minimal prep.
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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 1
Course: Side Dish, Soup
Cuisine: British
Calories: 247
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoon vegetable oil or sunflower oil (replace with Frylight if you are following the Slimming World diet)
  • 150 g onion about 1 onion
  • 150 g potato about 1 potato
  • 250 g frozen peas or use fresh peas
  • 150 g frozen spinach
  • 15 g fresh mint leaves
  • 800 ml vegetable stock (affiliate link) / vegetable both
To serve (optional)
  • crusty bread
  • yogurt vegan

Method
 

  1. Finely slice the onion. Peel the potato and cut into 2 cm cubes.
  2. Heat oil in a deep saucepan and sauté onions for a few minutes until translucent.
  3. Pour in vegetable stock and add potatoes. Bring to a boil, then add peas and spinach. Simmer on medium heat for 5-8 minutes until potatoes and peas are tender and spinach is heated through.
  4. Remove the pot from heat and add mint leaves. Puree the soup using an immersion blender or standard blender until it reaches the desired consistency.
  5. Season with salt and pepper to taste. Serve with an optional dollop of yogurt for a creamy texture.
  6. Serve the soup either hot or chilled.

Nutrition

Calories: 247kcalCarbohydrates: 23gProtein: 11gFat: 15gSaturated Fat: 2gSodium: 194mgFiber: 10gSugar: 6g

Notes

Storage instructions 

This pea mint and spinach soup will keep up to 5 days in the fridge. Store it in an airtight container. You can either reheat the soup the next day or enjoy it chilled. Add a little water or vegetable stock if needed to thin it out.
To freeze pour it in portions into freezer bags and freeze for up to three months.