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.
- Melt butter, add onions and sweat them for around five mins until glossy. Add crushed garlic while onions are cooking.
- 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.
- 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.