Pea and spinach soup is a nutritious sweet tasting soup, full of vitamins and nutrients. It is delicious served with fresh crusty bread.
The soup is very quick to make, especially if you choose to use ready-washed shop bought ingredients instead of homegrown vegetables.
But in mid-summer, you may be able to enjoy your own harvest of peas and spinach from your garden. Substitute spinach with chard if your prefer.
Watch How To Make Pea And Spinach Soup
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Fresh spinach, or chard if you prefer, should be washed thoroughly. If using homegrown spinach, I like to soak the leaves in water for about 10 minutes, before rinsing under the tap.
Start by pouring olive oil into a large saucepan and add the finely chopped onion and garlic. Cover and cook over a medium heat, stirring occasionally to prevent sticking, until the onion is soft and sweet to the taste.
Next pour in the prepared vegetable stock, together with the peas and well washed spinach. Bring to the boiling point, and with a long wooden spoon push down the spinach into the soup to ensure all the leaves are below the surface. Season with pepper and salt to taste.
Simmer for about five minutes until the peas are soft, and finish by blending the mixture to prepare the soup. Serve with fresh crusty bread.