Spring time can be a little lean in the veggie patch, but that doesn’t mean it can’t provide you with a hearty meal. This recipe calls on a spring favourite, the humble pea, and with the help of a few other stragglers hanging around in the garden or pantry is the perfect lunch after a morning turning the soil.

Pea and spinach soup

Serves 4

  • 1 brown onion
  • 2 cloves of garlic
  • 1 leek or 2 baby leeks
  • 2 desiree potatoes
  • 1l of stock or water
  • 2 cups of podded peas
  • 1/2 bunch of parsley
  • 1 cup of spinach
  • 1/2 a cup of cream

Finely dice the onion and garlic and thinly slice the white part of the leek. Heat up a heavy based saucepan over a medium heat, add a little oil and then add the vegetables, cooking them until the onion has become translucent. Pour in the stock and bring to a simmer. While that’s happening, peel and dice the potatoes and add them to the pot once the stock is simmering. Cook for around 15 minutes or until the potatoes are tender. Turn the heat up to the boil and add the peas. spinach and half of the picked parsley. Cook for 2 minutes and then use a stick blender to blend immediately. The soup doesn’t have to be turned into a puree, in fact I highly recommend leaving a few nice chunks in there for a little bit of texture. Check the seasoning and transfer straight into a warm bowl. Chop up the remaining parsley and scatter over the soup and spoon a big dollop of thick cream into the center of each bowl.

Enjoy with a chunk of crusty bread and a breath of fresh spring air!

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