Our pea and spinach soup recipe can be made using fresh or frozen peas, and the spinach can be substituted with chard if need be.
Peas are spinach are two of the most nutritious vegetables it is possible to grow. Together they make a delicious sweet tasting soup, full of goodness, that can be enjoyed all year round.
You may like to see our guide on how to grow peas.
Ingredients – Pea And Spinach Soup
Pea And Spinach Soup Recipe
The first step is to prepare all the ingredients. In our household home grown peas are often eaten straight from the pod, or used in salads. Frozen peas are an excellent alternative, and significant speed up preparation time by avoiding the time consuming task of shelling peas.
If you are growing fresh spinach, or chard, ensure these are washed thoroughly. Any large leaves should be torn into smaller strips.
Prepare the elephant garlic (or normal garlic) by chopping finely, and prepare the onion in a similar way.
Cooking begins by adding some olive oil to a deep sided pan, and combining with the onions and garlic. These should be covered and cooked over a medium heat, stirring occasionally to prevent sticking, until the onion is soft and sweet to the taste.
All the remaining ingredients are added to the mixture (except for the salt and pepper) and given a good stir. Bring the combined mixture to a gentle boil, at which page the spinach leaves should have softened and become covered by the stock. At this point add the salt and pepper to taste.
The mixture should then be left to gently simmer for a further five minutes or until the peas are soft to the taste. When done, give the mixture a blitz using a hand blender of food processor.
The pea and spinach soup is now ready for serving – it is ideal accompanied by fresh crusty bread.
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