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Gina @ The Passionate Pantry

Fresh Lemon, Pea and Spinach Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 .4 litres
Ingredients Method Notes

Ingredients
  

  • 1 garlic clove peeled
  • 200 g leek white part only, peeled and cut into chunks
  • 50 g butter

  • 200 g baby spinach leaves
  • 20 g mint leaves and stems

  • 300 g frozen peas
  • 550 g filtered water
  • 50 g veggie stock paste
  • Zest of 2 lemons save juice for adding later

  • 100 g 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

Method
 

  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

Notes

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.