Pea and Spinach Soup

Ingredients

Serves 2

2tbs Olive oil
1 Onion, diced
3 clove garlic, chopped
1 cube/ cup organic vegetable stock
3 cups petit pois
200g Baby spinach
½ a Lemon, juiced
1 litre of water
1/4 bunch chives, diced
Sea salt
Cracked black pepper

Method

1. Heat 1tbs olive oil in a medium-sized saucepan over a high heat, add the onion, garlic, sea salt and black pepper and sautee until the onions are golden brown.
2. Stir one stock cube into a cup of hot water, add to the saucepan and bring to the boil.
3. Add the petit pois, lemon juice and 1 litre of water and return to a boil. Reduce to a medium heat and allow to simmer with the lid on, stirring occasionally until the petit pois are bright green and tender.
4. Stir in the spinach and allow it to wilt for 2-3mins.
5. Remove the lid and allow the soup to reduce at a high heat, for around 10-15mins.
6. Remove from the heat and allow to cool slightly.
7. Add the soup mixture to a blender and blend, add the lemon juice and small amounts of water as you go until the desired consistency is achieved.
8. Serve hot or chilled with chopped chives, a sprinkling of sea salt and cracked black pepper.

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