Minted pea and spinach soup
A light and delicious vegetable soup packed full of vitamins and minerals including vit A, K, folate, iron, magnesium, manganese, iodine, B & C vitamins. This heart healthy soup is also great for the waist line and for your digestive system.
2 cups filtered water with low salt vegetable stock cube
1 large brown onion
2 cloves garlic
3 cups frozen green peas
3 cups baby spinach
1 stick kombu seaweed
½ cup loosely packed fresh mint leaves
Vegetable salt or celtic sea salt
½ cup of soy or low fat milk
½ lemon – juiced
Bring water with stock to the boil.
Add chopped onion and garlic simmer for 5 mins
Add peas, roughly chopped spinach, kombu cut into pieces with scissors, mint, and vegetable salt or celtic sea salt to taste.
Bring back to the boil, cover and simmer for 10 mins.
Allow to cool a little then blend together until combined well.
Add milk and lemon juice and warm gently so milk doesn’t separate
Garnish with mint leaves and add ground black pepper to taste
Delicious served with walnut sourdough bread.
GOURMET SERVING SUGGESTION
Pat dry 3-4 scallops per person. Sear quickly in a preheated non stick pan about 30 seconds on each side.
Place some pancetta on a grill pan and grill for a couple of minutes until crispy.
Ladle soup into a wide soup bowl. Place the scallops in the bowl and garnish with a slice of pancetta.
Sprinkle a few chervil leaves to finish.