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Edi Stark’s Spinach, Pea and Mint Soup

“This is very easy, quick, healthy and really delicious. I’ve put down measurements but I just chuck spinach into the pot by the handful – and add as many peas as looks right!”

Edi Stark, award winning broadcaster

Edi Stark’s Spinach, Pea and Mint Soup

Ingredients (serves 2)

Large bag of fresh baby spinach – you’ll need about 250 grams. 

300 grams of frozen peas

Small bunch of fresh mint, leaves picked

One onion, chopped finely

Two cloves of garlic, crushed

Litre of veg or chicken stock – not too strong as it will overpower the fresh green flavour

25 grams of butter (or a couple of tbsps of olive oil for the vegan version)

Creme fraiche or cream 

Salt and freshly ground pepper.

Method

  1. Melt butter, add onions and sweat them for around five mins until glossy. Add crushed garlic while onions are cooking. 
  2. Add half the washed spinach, a handful at a time, stirring and letting it wilt before adding more. Then add peas and stir. Add half the mint leaves last to keep flavour.
  3. Add stock to cover the greens, simmer for a couple of minutes and then add the rest of the spinach and mint and zizz with a stick blender, adding more stock to preferred consistency. 

Serve in bowls and, unless vegan, add a couple of teaspoons of crème fraiche or a swirl of cream. 

This soup freezes well.

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