Fresh Lemon, Pea and Spinach Soup
Author: Gina @ The Passionate Pantry
Prep time:
Cook time:
Total time:
Serves: 1.4 litres
- 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
- Mixed seeds of choice (I used toasted pepitas and sunflower seeds, hemp seeds and Nigella seeds)
- Cream to drizzle
- Place garlic, leek and butter into TM bowl and chop 5 seconds / speed 5
- Scrape around bowl and sauté 5 minutes / Veroma / speed 1 / MC off
- Add 100g spinach leaves and the mint and chop 5 seconds / speed 5
- Add the last 100g spinach leaves and chop 5 seconds / speed 5
- Add peas, water and stock paste (or commercial stock), and lemon zest and cook 10 minutes / 100 / speed 1
- Blend 1 minute / speed 9, slowly turning speed dial to speed 9
- Add cream, salt, pepper and 3 tbls lemon juice and blend 20 seconds / speed 4
- Taste and add an extra tablespoon of lemon juice if preferred (I like mine quite lemony so added 4 tbls lemon juice)
- Serve as is, or if you prefer drizzle with a little cream and sprinkle over seeds of choice
- 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 https://www.thepassionatepantry.com.au/fresh-lemon-pea-and-spinach-soup/
3.5.3251