Minted Pea & Spinach Soup
Minted Pea & Spinach Soup takes about 45 minutes from beginning to end.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 cube chicken stock
- 1/4 cup cream
- 2 teaspoons dried mint (I like mint a lot, but you can use less if you prefer)
- 1/4 cup milk
- 500 grams (1 lb) frozen peas
- 2 mediums potatoes, diced
- salt & pepper to taste
- 250 grams (½ pound) fresh spinach, chopped
- 2 tablespoons sugar
- 1 cup water (add more or less, depending on how thick you like your soup)
- 2 tablespoons yoghurt
Instructions:
- Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
- Place lid on and cook for 20 minutes until almost soft.
- Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
- 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.
- Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
- Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
- 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).
