When the weather starts to cool, I immediately crave soups for some warming comfort at lunchtime. Pea soup is a slightly lighter, fresher alternative to heavy winter vegetable soups, and the spinach and green superfoods ensure that a more diverse source of nutrients is packed into your bowlful. What’s more, mint has been used traditionally for centuries to ease digestion and calm nerves – perfect for those back to school and work jitters when winter sets in!
1.5 cups frozen peas
1 handful spinach
1 tbsp finely chopped fresh mint
1 tsp superfood powder (optional) – I added Neal’s Yard Organic Greens Complex
Pinch sea salt
¼ tsp lemon juice
1.5 cups boiling water
Vegan natural yoghurt alternative and mint for the topping
Preparation time: 15 minutes
1. Once your water has come to the boil in the pan, add the peas, spinach, mint, superfoods, salt and lemon juice and place back on the heat until it begins to boil again. Stir well so that all ingredients are evenly mixed.
- Once the pan is boiling, place the lid on and lower the heat, allowing it to simmer gently for around 10 minutes until the peas are cooked and have softened. (It doesn’t matter too much if you overcook them slightly, as this won’t be apparent once they are pureed and is better than undercooking them.)
- When the peas are cooked, remove the pan from the heat. To blend the soup I like to use a stick blender as you can do it in the pan and avoid having to wash up another utensil, but you could also transfer the soup into a conventional blender instead.
- Pour the smooth soup into a bowl and garnish with a teaspoon of vegan natural yoghurt and mint leaves. It’s best served with fresh warm bread or flax crackers.