A late summer soup that is seasonal, speedy, nutritious and delicious.
Gluten and Dairy free, it’s ideal for a lunchtime flask, and is definately a tummy filler…. won’t have you reaching for the biscuit/cookie jar an hour or two later!
Beetroot relish adds an extra ‘earthiness’ to the flavour.
Any excess freezes well too. If you unfortunately don`t grow your own peas (extremely easy!) frozen petit pois are perfectly fine to use.
- 200g Spinach
- 200g peas
- 1 large potato
- 1 small onion
- 600ml/1 pint chicken stock
- seasalt & freshly milled black pepper
- 1 tablespoon olive oil
Peel and roughly chop the onion and potato.
Wash and remove the stalks from the spinach. Heat the oil in a large pot.
Gently sweat the onions and potato for 10 minutes until soft. Add the peas and chicken stock and cook on medium heat for another 5 minutes.
Add the spinach, cook for another 2-3 minutes. Season to taste.
Remove from the heat and liquidize.