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Spring pea soup with spinach

By chef Gulasch

A delicate creamy soup of peas and spinach. A light and fresh spring lunch.

14 min
Easy

2 min prep · 12 min cook

Spring pea soup with spinach
225 kcal · per serving
Protein 5g Carbs 15g Fat 15g
Ingredients

What you will need

7 items · serves 1
  • Green Peas 50 g
  • Frozen spinach 100 g
  • Vegetable bouillon 0.25 pcs
  • Sour Cream 50 g
  • Onion 0.25 pcs
  • Garlic 0.5 clove
  • Olive Oil 0.5 tbsp

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Method

Steps to cook

9 steps · 12 min cook

  1. Prepare the ingredients. This is what awaits on your plate – a delicate pea and spinach soup with cream; prepare the ingredients ahead of time so the work goes smoothly 🥣🔥

  2. Chop the onion. Finely chop the onion.

  3. Mince the garlic. Finely mince the garlic.

  4. Sauté the onion. Heat the olive oil in a pot over medium heat, add the onion and sauté for about 2 minutes until translucent.

  5. Add the garlic. Add the garlic and sauté for another 30 seconds until fragrant.

  6. Cook the base. Add the peas and spinach, pour in vegetable bouillon dissolved in water (or stock if you have), bring to a boil and then simmer over low heat for about 5–7 minutes until the peas are tender.

  7. Blend the soup. Purée the soup with an immersion blender until smooth.

  8. Season the soup. Season to taste with salt and pepper, then stir in the cream.

  9. Serve. Serve warm, optionally with a little extra cream 🍽️✨

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