Fresh Lemon, Pea and Spinach Soup
Prep time: 
Cook time: 
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Serves: 1.4 litres

Soup served warm with a drizzle of cream and seeds

  • 1 garlic clove, peeled
  • 200g leek, white part only, peeled and cut into chunks
  • 50g butter
  • 200g baby spinach leaves
  • 20g mint, leaves and stems
  • 300g frozen peas
  • 550g filtered water
  • 50g veggie stock paste
  • Zest of 2 lemons, save juice for adding later
  • 100g cream
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 3 to 4 tbls lemon juice, plus more if needed
FOR SERVING (optional)
  • Mixed seeds of choice (I used toasted pepitas and sunflower seeds, hemp seeds and Nigella seeds)
  • Cream to drizzle
  1. Place garlic, leek and butter into TM bowl and chop 5 seconds / speed 5
  2. Scrape around bowl and sauté 5 minutes / Veroma / speed 1 / MC off
  3. Add 100g spinach leaves and the mint and chop 5 seconds / speed 5
  4. Add the last 100g spinach leaves and chop 5 seconds / speed 5
  5. Add peas, water and stock paste (or commercial stock), and lemon zest and cook 10 minutes / 100 / speed 1
  6. Blend 1 minute / speed 9, slowly turning speed dial to speed 9
  7. Add cream, salt, pepper and 3 tbls lemon juice and blend 20 seconds / speed 4
  8. Taste and add an extra tablespoon of lemon juice if preferred (I like mine quite lemony so added 4 tbls lemon juice)
  9. Serve as is, or if you prefer drizzle with a little cream and sprinkle over seeds of choice
  10. Keeps well in fridge for at least five days
If you don’t have veggie stock paste then substitute the water and stock paste with 600g commercial veggie stock.

This is a very quick and easy recipe to make, and keeps for at least five days in the fridge.
Recipe by The Passionate Pantry at