Minted Pea and Spinach Soup
1 cup peas
1/4 cup, chopped mint
1 cup, chopped spinach
2 cups vegetable broth
1 medium, diced potato
1 small, chopped onion
2 cloves, minced garlic
2 tablespoons olive oil
1, juiced lemon
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add diced potato, peas, and vegetable broth. Bring to a boil and let it simmer for 15 minutes.
Stir in chopped spinach and mint. Cook for an additional 5 minutes until the vegetables are tender and flavors are well combined.
Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid splattering. Return the blended soup to the pot.
Stir in freshly squeezed lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
Serve the Minted Pea and Spinach Soup hot, garnished with a sprig of fresh mint or a drizzle of olive oil. Add a squeeze of lemon juice for an extra burst of freshness. Enjoy this vibrant and flavorful soup!
For a creamier texture, you can blend a portion of the soup and then mix it back with the rest. You can also garnish the soup with a dollop of yogurt or a sprinkle of grated Parmesan cheese for added creaminess and flavor.
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291
47g
10g
7g
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