Pea and Spinach Soup
I'm always looking for light soup recipes to make for lunch, and this Pea and Spinach Soup definitely fits the bill. My recipe is based loosely on one featured on Souvlaki For The Soul. If you have a food processor and an immersion blender, this is a really quick and simple meal.
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons leafy celery tops, finely chopped
- 1 tablespoon mint, finely chopped
- 3 cups low-sodium chicken broth
- 2 cups frozen peas
- 1 bag (16 ounce) frozen leaf spinach
- Salt and pepper to taste
Heat oil over medium heat in a mid-sized pot. Add onion, garlic and celery and cook until translucent.
Next, add mint and frozen peas. Stir for a few minutes, then add chicken broth and bring to a simmer. After about 5 minutes, stir in spinach. Add salt and pepper to taste.
Once the spinach has softened, reduce heat and blend the soup with an immersion blender. Puree until it reaches the consistency you prefer.
At this point, you can add an optional splash of half-and-half or cream.
Makes about 8 servings.
Despite the frozen vegetables, this soup tastes incredibly light and fresh. It makes a perfect lunch when served with a light salad.