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Spinach and Pea Soup

A comforting and nutritious spinach and pea soup that can be prepared in under 30 minutes, perfect for busy weeknights or a light lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh spinach Use baby spinach for a milder flavor.
  • 2 cups frozen peas No need to thaw before use.
  • 1 piece onion, chopped A medium onion works best.
  • 2 cloves garlic, minced Adjust amount to taste for garlic lovers.
  • 4 cups vegetable broth Use homemade or store-bought.
  • to taste Salt and pepper Season according to preference.
  • 2 tablespoons Olive oil For sautéing.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, stirring occasionally, until the onions become soft and translucent, about 5-7 minutes.
  3. Toss in the frozen peas and pour in the vegetable broth, increasing the heat to high to bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium, add the fresh spinach, and cook for an additional 2-3 minutes until the spinach wilts.
Finishing Touches
  1. Season with salt and pepper to taste, stirring to mix evenly.
  2. Using an immersion blender, puree the soup until smooth. For a regular blender, allow the soup to cool slightly before blending.
  3. Serve hot in bowls and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. For best results, reheat gently, adding water or broth if needed to retain creamy texture. Consider garnishing with croutons or feta cheese.