This is the warming soup equivalent of a green smoothie, filled with nutritious veg, and very little else. Peas are quite starchy which helps to thicken the soup and make it more substantial. This soup takes literally 15 minutes to make, half of it comes from your freezer, and it’s full of goodness, and both my kids eat it with huge enthusiasm, which can’t be said for all my soups! No surprise that it’s my quick weekday winter lunch go-to.
Spinach, pea & edamame soup
- Generous glug of vegetable oil
- 1 onion, diced
- 4 cloves garlic, peeled, crushed and roughly chopped
- 150g frozen edamame beans
- 200g frozen petit pois
- 150g spinach leaves, washed
- 800ml vegetable stock
- Salt and black pepper
- Squeeze lemon juice, optional
- Heat the vegetable oil in a saucepan, then add the onion and garlic and sauté it over a medium heat, stirring frequently, until softened and aromatic.
- Add the peas and edamame and sauté for a few minutes longer, then add the spinach leaves and the hot stock. Bring it to the boil, then reduce the heat and simmer for 10 minutes.
- Remove it from the heat, and puree either in a liquidiser or with a stick blender until completely smooth.
- Season well with salt and black pepper, and add a small squeeze of lemon juice, to taste – it just brightens it. Serve piping hot, with a good drizzle of extra virgin olive oil over each serving.