Pea, Spinach and Mint Soup
This simple soup has a lovely fresh flavour and is great served either hot or chilled — making it totally versatile and an easy solution for lunch or dinner.
- 1 tbsp olive oil
- 2 tbsp mint leaves
- 1 white onion, diced
- 2 garlic cloves, puréed
- 60g (generous 2oz) spinach
- 300g (2 cups) peas
- 720ml (3 cups) gluten-free vegetable stock
- In a large saucepan over a medium heat, add the oil, mint, onion and garlic and cook for 3-4 minutes until the onion is softened. Add the spinach and cook for a further 2-3 minutes until fully wilted down.
- Add the peas and stock and bring to the boil. Let the soup simmer for 15 minutes before blending using a food processor or stick blender. Season to taste before serving.
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