Description
Spinach and Pea Soup is creamy, velvety, healthy and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, roughly chopped
- 3-4 cloves of garlic, minced
- 2 cups green peas, fresh or frozen
- 1 1/3 cup coconut milk
- 2 cups vegetable or chicken stock
- 4 cups baby spinach
- 1 cup fresh cilantro, chopped
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/4 teaspoon chili powder (or more to taste)
- salt and pepper (to taste)
For the garnish (optional):
- 1-2 tablespoons coconut milk
- 1 tablespoon green peas
- baby spinach leaves
Instructions
- Heat coconut oil in a large saucepan over a medium heat. Add chopped onion and garlic, and sauté until soft and translucent, about 2-3 minutes. Add green peas and cook for another 2-3 minutes.
- Add coconut milk and stock. Bring the soup to a simmer, and simmer for 10 minutes.
- Remove the soup from heat and add spinach and cilantro.
- Use an immersion blender to puree the soup until smooth and creamy. You can also transfer the soup to a food processor or blender and puree, then transfer the soup back into the pot.
- Season with paprika, curry, and chilli powder. Season to taste with salt and pepper.
- Divide the soup between four serving bowls. Top up with a swirl of coconut milk, some spinach leaves and a few green peas. You can even add more chilli powder for a bit of a kick. Serve warm.
Notes
How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
How to store: Spinach and green pea soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: This soup also freezes very well. Allow the soup to cool to room temperature, then store in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat spinach soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American