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.
SPINACH AND GREEN PEA SOUP
A deep green fresh tasting soup. Does not need flour for thickening so is low carb and is absolutely delish. Everything is from the freezer or storecupboard and so it can be made in a few minutes. From Evelyn Roses International Cookbook
Provided by Panda Rose
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop onion and saute in butter until sotf and golden.
- Add the stock defrosted sinach and peas.
- Cook partially covered until the peas are done.
- Season with salt and pepper and mint leaves.
- Cook for a further 5 minutes.
- Puree until smooth.
- Heat the milk and add the puree (use the same pan!).
- Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
- Reheat to serve and garnish with pine kernels or any other nuts that you prefer.
SPINACH AND PEA SOUP
Thick and satisfying, this soup is full of the flavor of peas. In summer, be sure to use fresh peas. For a thinner soup, add 1 cup milk or thin cream. I use Carnation Evaporated milk. I microwave a couple of potatoes until soft, then peel and dice and add to soup after it has been cooked for some texture and my son likes potatoes in his soup. The Total Fibre Book
Provided by Olha7397
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
- Add peas, spinach, chicken stock and savory.
- Bring to boil; reduce heat, cover and simmer for 20 minutes.
- In food processor or blender, puree soup, in batches, until smooth.
- Season with salt and pepper to taste.
- Serve with a drizzle of yogurt on top of each serving.
Nutrition Facts : Calories 154.9, Fat 4.8, SaturatedFat 2.3, Cholesterol 11.2, Sodium 293.5, Carbohydrate 21, Fiber 4.2, Sugar 7.6, Protein 7.9
MINTED SWEET PEA AND SPINACH SOUP
This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.
Provided by Sharon123
Categories European
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pot.
- Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
- Meanwhile, drain the spinach and squeeze out excess liquid.
- Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
- Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
- Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
- Rinse thoroughly and pat dry.
- When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
- Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
- Add 1 cup of the cooking stock and process until smooth.
- Return pureed soup to the pot.
- Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
- Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.
PEPPERMINT, SPINACH AND PEA SOUP
Make and share this Peppermint, Spinach and Pea Soup recipe from Food.com.
Provided by chive flower
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- - sweat off the onion and spring onions then add the stock.
- - add the peas and spinach and seasoning with the nutmeg.
- - let simmer for about 10 minutes then add the fresh peppermint leaves and leave to simmer for another 10 minutes or so.
- - blend together and check for seasoning needed.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 16.5, Carbohydrate 15.6, Fiber 5.4, Sugar 5.8, Protein 5.1
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