A Refreshing Springtime Soup
Even as the seasons begin to change, there still is a little chill in the air. What better way to end the day than with a warm soup? In 20 minutes, you can have this Pea, Spinach and Garlic Soup on the table and cosy up with your family to a nourishing and delicious meal.
These in-season vegetables are packed with flavour and celebrate the start of springtime. Soup is such a great way to add a larger variety of vegetables into your diet, which is really beneficial for your overall health and wellness.
The toppings here are key here, for both added deliciousness and texture; I topped mine off with a big dollop of creme fraiche (I used the light version, but feel free to use the full-fat one), some croutons, a dusting of parmesan and then sprinkle over some fresh dill or parsley for an easy weeknight meal that makes great leftovers for lunch the next day.
Pea, Spinach and Wild Garlic Soup
Ingredients
- 2 tbsp rapeseed oil
- 1 tbsp butter
- 1 small onion
- 1 tin cannellini beans drained & rinsed
- 400 g peas
- 150 g spinach
- 100 g wild garlic chopped roughly
- 750 mls stock
- Black pepper and salt
- 200 ml light creme fraiche
- Garnish: Croutons, parmesan, dill or parsley
Instructions
- Mise En Place: Peel and dice the onion. Wash and pat dry the will garlic and spinach. Open, drain and rinse the beans. Boil the kettle and make the stock.
- Heat the oil and butter in the saucepan over a medium heat. Add the onions tip around for about 2 minutes and then cover with parchment paper and cook over a low heat for 5-7 minutes.
- Remove the parchment paper and discard. Stir in the frozen peas, spinach, beans and then the wild garlic leaves and then add in the stock. Bring it to a medium bubble and allow it to simmer for a few minutes until everything is cooked and softened.
- Carefully transfer the hot liquid to a food processor and blend in batches until super smooth and creamy. This will take longer than you expected.
- To serve, spoon the soup into warm bowl, top with a big dollop of creme fraiche and serve with some croutons or grated parmesan and a little chopped dill or parsley.
