Pea and leafy green soup

Pea and leafy green soup

Ingredients

serves 5
  • •1 tbsp olive oil
  • •1 onion, chopped
  • •2 garlic cloves, minced
  • •¼ tsp chilli powder (optional)
  • •½ tsp sea salt, to taste
  • •1L vegetable stock
  • •400g frozen peas
  • •100g spinach
  • •300g leafy greens, stems and leaves separated and chopped
  • •200ml soya milk
  • •Juice of 1 lime
  • •Small handful fresh mint or coriander
  • •Ground black pepper, to taste

  • Any leafy greens:

  • •Pak choi
  • •Kale
  • •Beetroot greens
  • •Chard

Directions

Cooking mode
  1. 1. Heat the olive oil in a wok over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and chilli, and cook for 1 minute. Add the stems and cook for 5 more minutes.
  2. 2. Add the vegetable stock, cover and simmer for 10–15 minutes, until softened.
  3. 3. Add the peas and simmer for 3 minutes. Stir in the spinach, leafy greens and soya milk.
  4. 4. Reduce the heat to low and cover for a few minutes until wilted.
  5. 5. Stir in the herbs and blend until smooth. Stir in the lime juice, season to taste and serve topped with ground black pepper.
Baker Beanie Author

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