Pea and spinach soup

Light and nutritious this soup is perfect for spring. It’s also incredibly quick and easy to make. To keep the lovely green colour, add the spinach right before you blitz it. 


Serves 4 

15ml olive oil

1 large onion, chopped

500g frozen peas

1 liter of vegetable stock 

Salt and pepper 

200g baby spinach 

A handful of fresh mint 

45ml chopped dill

Feta cheese to sprinkle 

Heat the oil and gently fry the onion over a medium heat until soft. Add the peas, and stock, season well , cover and simmer for 15 minutes. 

Remove from heat and add the spinach, mint and dill. Stir until the spinach wilts into the mixture . Use a hand blender to purer the mixture until smooth. Adjust seasoning and serve sprinkled with some crumbled feta if desired . 

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