Chilled Pea And Spinach Soup Recipes

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QUICK SPINACH AND PEA SOUP



Quick Spinach and Pea Soup image

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

Categories     Lunch     Soup

Time 20m

Number Of Ingredients 8

5.29 ounces fresh spinach
2½ cups frozen peas (petits pois or garden peas)
1 medium onion (chopped)
1 garlic clove (finely chopped)
1 medium/large potato (peeled, cubed)
2 tablespoons olive oil
3 cups vegetable stock (hot)
Pepper to taste

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



Spinach and Pea Soup image

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

5 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 pound fresh English peas, shelled (about 1 cup)
8 ounces spinach (curly or flat leaf), tough stems discarded (about 6 cups packed leaves)
1 1/2 teaspoons fresh lemon juice
3/4 cup tiny greens, such as micro greens or mache
Parmesan Frico Bowls

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



Chilled Yogurt Soup With Spinach and Chickpeas image

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

1 bunch spinach, stemmed and washed, or 12 ounces baby spinach
1 to 2 large garlic cloves (to taste)
Salt to taste
3 cups plain yogurt
1 cup cold water
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 can chickpeas, drained and rinsed
Freshly ground pepper
Finely chopped dill or parsley for garnish
Optional: 1 to 2 tablespoons extra virgin olive oil
Juice of 1/2 lemon

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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