Spinach, Courgette and Pea Soup

By Monday, February 12, 2018

Soup is not something I make very often, but all of this cold weather had me craving a big bowl of warm nourishing homemade soup. This particular recipe was the happy outcome of needing to use up lots of leftover greens from the fridge and was a delicious success! The courgette and spinach give the soup amazing colour and depth of flavour, and the peas and coconut cream add a really delicious sweetness. This soup takes all of 20 minutes to make and is packed full of all kinds of goodness. Serve warm with crusty bread.

Serves 4

You will need:
2 onions, finely chopped 
2 garlic cloves, minced
1 leek, diced
200g courgettes, diced
1 potato, diced
300g frozen peas
200g spinach
1 large bunch parsley
1 tbsp vegetable boullion
1 litre water
150ml coconut cream
salt + pepper

Begin by gently frying the onions, garlic and leek in a large saucepan with some salt for around 5 minutes or so, until starting to soften. Add in the courgette and potato and cook for a further 2-3 minutes until starting to colour. Stir through peas, parsley and spinach, then pour in the water and vegetable bouillon. Season well then stir and leave to simmer for 15 minutes, until the potatoes become nice and tender. Then, blitz the whole mixture in a blender until a chunky soup forms. Pour back into the saucepan and bring back to a simmer. Stir through the coconut cream, season well and serve with plenty of crusty buttered bread. Enjoy!

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