Recipes from Jane - Bright pea green soup

Bright green and full of nutritious goodness, this soup is comforting and satisfying, without being too heavy. This soup is delicious also served slightly chilled. Peas are a great source of fibre yet gentle on the gut when cooked and pureed in this soup.

Bright pea green soup

Preparation time: 15 minutes 

Serves: 4

Ingredients

Splash of olive oil 
1 small leek, finely chopped 
1 carrot, finely chopped 
1 stick of celery, finely chopped 
1 small potato, peeled and chopped 
1 litre vegetable stock (organic vegetable bouillon is best) 
Large handful of washed spinach 
250g frozen peas

For the croutons: 
Wholemeal, rye or all-in-one bread, torn into small chunks 
1 teaspoon sesame seeds 
1 teaspoon ground seed mix 
Splash of olive or nut oil

Method

• Preheat the oven to 180ºC/gas mark 4.
• Set a medium-sized pan over a good heat and add your oil, leek, carrot and celery and gently fry until soft.
• Add the potato and stock and simmer for 10 minutes.
• Finally, add the spinach and peas and simmer until the peas are cooked but still bright green (approx. 5 minutes).
• While you are waiting for the soup to cook through, put all the crouton ingredients in a bowl and mix together.
• Tip everything onto a baking tray and place in the oven for 10 minutes until golden and crispy.
• When the soup is ready, blitz until smooth and then serve with the croutons floating on top.

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