This bright green bowl of happiness will be ready to eat in ten minutes or less. A bold statement I know. This really is the quickest soup to make and in fact I think that it might be almost as quick to make as a packet of dried soup!
I always keep a bag of good quality Garden or Petit Pois peas in the freezer for this last minute soup, it worth noting that actually all of the vegetables for this soup can be bought ready prepared in the freezer section.
I have a wide selection of tiny brightly coloured boxes filled with frozen ginger, parsley, chilli and garlic not to mention a back up bag of chopped onions and spinach. So really there is no excuse not to make this soup.....enjoy!
Serves 4
Ingredients
Ingredients
1 tbsp Butter or oil
1 Small onion, finely diced
1 tsp fresh ginger, finely chopped
1 Clove garlic, crushed or finely chopped
500g Fresh or frozen peas
700ml Hot chicken stock
100g Washed baby spinach
or
160g Frozen spinach with excess water removed
or
160g Frozen spinach with excess water removed
1 tsp Salt
Method
Put a large saucepan over a medium heat on the stove and add the butter or oil.
Add the diced onion, garlic and ginger to the saucepan, cover and cook for 4-5 minutes or until the onions are translucent but not browned.
Add the peas and defrosted spinach if using to the saucepan, stir them into the sweated vegetables and slowly add the hot chicken stock.
Bring the soup to the boil, reduce the heat and simmer for 3-5 minutes (frozen peas cook in 3 minutes) or until the peas are cooked.
Remove the saucepan from the heat, add the fresh spinach and gently press it into the soup.
In a matter of moments the spinach will have wilted down, add seasoning to taste.
Put a large saucepan over a medium heat on the stove and add the butter or oil.
Add the diced onion, garlic and ginger to the saucepan, cover and cook for 4-5 minutes or until the onions are translucent but not browned.
Add the peas and defrosted spinach if using to the saucepan, stir them into the sweated vegetables and slowly add the hot chicken stock.
Bring the soup to the boil, reduce the heat and simmer for 3-5 minutes (frozen peas cook in 3 minutes) or until the peas are cooked.
Remove the saucepan from the heat, add the fresh spinach and gently press it into the soup.
In a matter of moments the spinach will have wilted down, add seasoning to taste.
Using either a liquidiser or a hand blender, blend the soup until it has a smooth consistency. Pour the soup back into the saucepan and reheat if necessary, serve immediately. I love this soup served with thick slices of homemade soda bread and lashings of real butter!
