Pea and Spinach Soup
Here’s an easy and nutritious soup to serve warm before your main courses; it’s made with fresh ingredients for all the family to enjoy!
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20m
4 
MEDIUM
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Ingredients
5 Tsp. Olive Oil
1 Onion, finely chopped
1 clove Garlic, minced
1 cup Green peas
4 cups Spinach leaves
1 Tsp. American Garden Lemon Juice
500 ml Vegetable Stock
¼ cup Coriander, chopped to garnish
10 g Celery Salt
5 g white pepper powder
Salt-to-taste
Pepper-to-taste
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Preparation
Heat oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt and a pinch of pepper. Cook, stirring for 3 minutes. Add vegetable stock and bring to a boil.
Add peas and return to boil. Reduce heat and simmer, stirring occasionally until peas are tender and bright green, for 2 to 3 minutes.
Stir in spinach. Cover and cook, stirring occasionally, for another 2 to 3 minutes.
Working in 2 batches, puree pea mixture in a blender. Use water if required to achieve pouring consistency.
In a small bowl, mix coriander with lemon juice, olive oil, salt and pepper.
Divide the soup among 4 bowls & garnish with tossed coriander. Serve immediately.
