Minted Pea & Spinach Soup
Minted Pea & Spinach Soup takes about 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 97 cents per serving. One serving contains 184 calories, 7g of protein, and 5g of fat.
Kochzeit
45 min
Portionen
6
Zutaten
11
Nährwerte
pro Portion184 kcal
Kalorien
8 g
Eiweiß
5 g
Fett
30 g
Kohlenhydrate
Zutaten
Für 6 Portionen
Zubereitung
- 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).
