QUICK SPINACH AND PEA SOUP
This healthy, delicious spinach and pea soup is ready in only about 20 minutes. It is made using fresh spinach and frozen peas, which are both cooked very briefly in order to preserve their fresh, delicious flavour and vibrant colour.
Provided by Monika Dabrowski
Time 20m
Number Of Ingredients 8
Steps:
- In a medium pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. Cook over a medium heat for 3 minutes stirring often.
- Add half of the vegetable stock, cover and bring to the boil then simmer for about 10 minutes or until the potatoes are fully cooked.
- Add the spinach, frozen peas and the rest of the stock, cover and bring to the boil again then simmer for 3 minutes.
- Remove from the heat, puree, adjust the seasoning if needed and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 493 mg, Fiber 4 g, Sugar 5 g, Calories 122 kcal
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS
I don't know if you can call a cold soup comforting, but that's the word that this soup brings to my mind.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
- In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1036 milligrams, Sugar 13 grams
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