Minted Pea & Spinach Soup

Vegetarian
Gluten Free
Very Healthy
Health score
75%
Minted Pea & Spinach Soup
45 min.
6
184kcal
43.11%sweetness
100%saltiness
13.92%sourness
21.25%bitterness
24.56%savoriness
73.47%fattiness
0%spiciness

Suggestions

This soup is a delicious and healthy way to get your daily dose of veggies. It's packed with flavor, thanks to the fresh mint and spinach, and has a creamy texture that's sure to satisfy. With just a few simple steps, you can have a tasty and nutritious meal on the table in no time. Plus, it's vegetarian and gluten-free, so it's perfect for those with dietary restrictions.

The best part about this recipe is that it's so versatile. You can easily adjust the ingredients to suit your taste preferences. For a lighter soup, use less cream and milk, or add more water or stock for a thinner consistency. If you're not a fan of mint, simply reduce the amount or leave it out altogether. You can even add your own twist with different herbs or spices.

This soup is also a great make-ahead option for busy weeks. It freezes well, so you can always have a healthy meal ready to go when you need it. Just thaw and reheat on the stovetop or in the microwave. Serve it as a starter, light lunch, or cozy dinner with some crusty bread on the side.

So, if you're looking for a tasty and nutritious soup to add to your repertoire, this Minted Pea & Spinach Soup is definitely one to try. It's easy to make, packed with flavor, and sure to become a new favorite.

Ingredients

  • cube chicken stock see 
  • 0.3 cup cup heavy whipping cream 
  • teaspoons mint dried canned (I like mint a lot, but you can use less if you prefer)
  • 0.3 cup milk 
  • lb peas frozen
  • medium potatoes diced
  • servings salt and pepper to taste
  • 0.5 pound pkt spinach fresh chopped
  • tablespoons sugar 
  • cup water thick (add more or less, depending on how you like your soup)
  • tablespoons yogurt 

Equipment

  • pot
  • stove
  • immersion blender

Directions

  1. Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
  2. Place lid on and cook for 20 minutes until almost soft.
  3. Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
  4. Add spinach and cook a further 3 -5 minutes, until wilted.Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.
  5. Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
  6. Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
  7. Serve immediately, scattered with some crispy croutons or bacon bits (or if you're like me and you just have some cheesegrillers on hand, fry them up in thin slices with a bit of sweet chilli sauce and use as topper).

Nutrition Facts

Calories184kcal
Protein15.69%
Fat21.94%
Carbs62.37%

Properties

Glycemic Index
47.86
Glycemic Load
15.2
Inflammation Score
-10
Nutrition Score
23.63347826087%

Flavonoids

Catechin
0.01mg
Epicatechin
0.01mg
Luteolin
0.28mg
Kaempferol
2.98mg
Myricetin
0.13mg
Quercetin
2mg

Taste

Sweetness:
43.11%
Saltiness:
100%
Sourness:
13.92%
Bitterness:
21.25%
Savoriness:
24.56%
Fattiness:
73.47%
Spiciness:
0%

Nutrients percent of daily need

Calories:184.42kcal
9.22%
Fat:4.66g
7.17%
Saturated Fat:2.71g
16.93%
Carbohydrates:29.81g
9.94%
Net Carbohydrates:23.05g
8.38%
Sugar:10.08g
11.2%
Cholesterol:13.3mg
4.43%
Sodium:244.12mg
10.61%
Protein:7.5g
14.99%
Vitamin K:203.03µg
193.36%
Vitamin A:4310.68IU
86.21%
Vitamin C:54.94mg
66.6%
Manganese:0.78mg
38.91%
Folate:135.58µg
33.9%
Fiber:6.75g
27.01%
Vitamin B6:0.43mg
21.36%
Potassium:732.8mg
20.94%
Vitamin B1:0.3mg
19.83%
Magnesium:75.26mg
18.82%
Phosphorus:163.5mg
16.35%
Iron:2.85mg
15.85%
Vitamin B2:0.24mg
14.08%
Copper:0.27mg
13.5%
Vitamin B3:2.64mg
13.19%
Zinc:1.46mg
9.72%
Calcium:95.79mg
9.58%
Vitamin E:0.97mg
6.49%
Vitamin B5:0.4mg
4.05%
Selenium:2.62µg
3.74%
Vitamin D:0.28µg
1.85%
Vitamin B12:0.1µg
1.59%
Source:Foodista