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 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.

Ingredients

  • 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.

Enjoy!

 

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