Super Green Spinach, Pea & Mint Soup
As well as being a well-known source of iron, spinach, like all brassicas, is a nutritional powerhouse, packed with vitamins A, C and K.
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Super Green Spinach, Pea & Mint Soup
0
Servings4
Cook Time30 Minutes
Ingredients
2 tbsp olive oil
bunch of spring onions, chopped
500g baby spinach
300g frozen peas
200g broccoli florets
1.2 litres vegetable stock
handful of mint leaves
150g feta cheese, crumbled
Directions
INGREDIENTS
- 2 tbsp olive oil
- bunch of spring onions, chopped
- 500g baby spinach
- 300g frozen peas
- 200g broccoli florets
- 1.2 litres vegetable stock
- handful of mint leaves
- 150g feta cheese, crumbled
METHOD
- Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened.
- Add the spinach, peas and broccoli and pour over the stock. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender.
- Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Serve topped with mint leaves and a scattering of feta.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 2 tbsp olive oil
- bunch of spring onions, chopped
- 500g baby spinach
- 300g frozen peas
- 200g broccoli florets
- 1.2 litres vegetable stock
- handful of mint leaves
- 150g feta cheese, crumbled
METHOD
- Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened.
- Add the spinach, peas and broccoli and pour over the stock. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender.
- Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Serve topped with mint leaves and a scattering of feta.