Green Pea, Spinach & Mint Soup
Method
Sauté the leek: Heat the olive oil in a large pot over medium heat. Add the leek and cook for 4–5 minutes until soft. Add the garlic and cumin and cook for 30 seconds.
Cook the peas: Add the peas, cannellini beans and vegetable broth. Bring to a gentle boil and simmer for 7–8 minutes, until the peas are tender but still bright green.
Add the greens: Stir in the spinach and mint and cook for 1–2 minutes until the spinach wilts. Remove from the heat immediately to preserve the fresh green colour.
Blend: Blend until smooth and creamy using an immersion blender. Stir in the lemon juice and season with salt and black pepper.
Serve: Ladle into four bowls. Add a small spoonful of Greek yogurt, then sprinkle with pumpkin seeds and a few fresh mint leaves.
Vegan option: Replace the Greek yogurt with unsweetened soy yogurt or a spoonful of tahini-lemon cream. The soup itself is naturally vegan. Fresh peas, spinach and mint create a naturally vibrant green soup with a surprisingly creamy texture. Cannellini beans quietly add protein and fibre without overpowering the delicate flavour, while lemon keeps the finish bright and refreshing.
Nutrition Facts
Per serving
