Spring pea soup with spinach
By chef Gulasch
A delicate creamy soup of peas and spinach. A light and fresh spring lunch.
- 14 min
- total
- Easy
- level
2 min prep · 12 min cook
What you will need
-
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
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
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 🥣🔥
-
Chop the onion. Finely chop the onion.
-
Mince the garlic. Finely mince the garlic.
-
Sauté the onion. Heat the olive oil in a pot over medium heat, add the onion and sauté for about 2 minutes until translucent.
-
Add the garlic. Add the garlic and sauté for another 30 seconds until fragrant.
-
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.
-
Blend the soup. Purée the soup with an immersion blender until smooth.
-
Season the soup. Season to taste with salt and pepper, then stir in the cream.
-
Serve. Serve warm, optionally with a little extra cream 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
