Green Pea & Spinach Soup with Mint

Ingredients

Yield:

1 lt.

• • Olive Oil for cooking and drizzling
  • 1 onion, finely chopped
  • 350g fresh or frozen peas
  • 500 ml vegetable stock
  • 1 small bunch fresh mint
  • ½ lemon
  • 1 large potato, diced, skin on
  • 1 garlic clove, chopped finely
  • 1 large green zucchini, chopped
  • 250g baby spinach
  • Sea Salt to taste
  • Black Pepper to taste

Preparation

Difficulty:

Easy

Time:

25 Minutes

1. 1. Heat a little Olive Oil in a large pan, add the onion and garlic and cook for 4-5 minutes, or until softened.
   2. Add the peas, zucchini and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potatoes have softened, about 10-15 minutes.
   3. Add the baby spinach a handful at a time, until it has all wilted into the hot soup, add the mint leaves, setting aside a few small ones.
   4. Season with salt, pepper and fresh lemon juice.
   5. Transfer in batches to a jug blender and process to a smooth soup.
   6. Scatter with the reserved mint leaves and drizzle with a little olive oil to taste.