Pea and Spinach soup with sourdough croutons

This soup is super quick and easy – a bag of frozen pea and a bag of spinach with sourdough croutons. Takes about 15 mins

Preheat the oven and boil a large kettle of water.

Finely chop a large white onion and add to a large saucepan

Add in a tablespoon of your favourite vegan stock powder.

Add the bag of spinach

Add the bag of frozen peas.

Get 2 thick slices of sourdough bread and cube. put onto a metal tray and place in the oven until golden brown. remove from the oven and reserve for the bowls of soup.

Pour in a litre of boiling water and bring the lot back to a boil and simmer for 2 mins.

Turn the heat off the saucepan and remove a cup of peas and spinach to add back into the soup, to get it some texture and garnish.

Use a hand blender to purée the peas, spinach and onion into a soup consistency. Pour back in the cup of reserved peas and spinach.

Keep the soup warm but not boiling until ready to serve.

Serve into bowls and garnish with the croutons.

Pea and Spinach soup with sourdough croutons
Print Recipe
5 from 1 vote

Pea and spinach soup with sourdough croutons

a super easy pea and spinach soup with just 5 ingredients.
Prep Time10 mins
Cook Time5 mins
blend5 mins
Total Time20 mins
Course: Soup
Cuisine: Modern British
Keyword: plant based pea soup
Servings: 4 people
Calories: 337kcal

Ingredients

  • 1000 g frozen peas
  • 250 g fresh spinach
  • 1 tbsp vegetable stock powder
  • 1 large white onion
  • 1000 ml water
  • 2 slices sourdough bread

Method

  • Preheat the oven and boil a large kettle of water.
  • Finely chop a large white onion and add to a large saucepan
  • Add in a tablespoon of your favourite vegan stock powder.
  • Add the bag of spinach
  • Add the bag of frozen peas.
  • Pour in a litre of boiling water and bring the lot back to a boil and simmer for 2 mins.
  • Get 2 thick slices of sourdough bread and cube. Put onto a metal tray and place in the oven until golden brown. remove from the oven and reserve for the bowls of soup.
  • Turn the heat off the saucepan and remove a cup of peas and spinach to add back into the soup, to give it some texture and garnish.
  • Use a hand blender to purée the peas, spinach and onion into a soup consistency. Pour back in the cup of reserved peas and spinach.
  • Adjust the seasoning
  • Keep the soup warm but not boiling until ready to serve.
  • Serve into bowls and garnish with the croutons.

Nutrition

Calories: 337kcal | Carbohydrates: 61g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Sodium: 868mg | Potassium: 1054mg | Fiber: 16g | Sugar: 17g | Vitamin A: 7773IU | Vitamin C: 120mg | Calcium: 155mg | Iron: 7mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!
Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating