|Recipe from: greenvalleykitchen|
Spinach and Green Pea Soup
“This soup, like most soups, is even better the next day and it doesn’t lose any of its fresh green taste.”
1 bag of fresh baby spinach - washed
1 bag of frozen peas
2 cloves of garlic - minced
1 Tbs olive oil
2 cups of water or vegetable stock
1 vegetable bouillon cube if using water (not stock)
½ lemon - juiced
⅓ Cup grated parmesan
In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted.
Add minced garlic to spinach and continue sautéing until spinach is completely wilted.
Add frozen peas, water or stock to pot.
If using water add bouillon cube as well.
Bring to a boil and then simmer for 10 minutes.
In a blender or with a hand blender, puree soup.
Return to stock pot and add lemon juice and parmesan cheese.
Stir till combined and serve.
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