Creamy Pea Soup with Spinach and Mint

A wonderful green creamy soup made from peas, spinach, and fresh mint is perfect for all seasons. During the season, it can be prepared with fresh peas, and outside the season, frozen peas can be used. For an extra touch, add a dollop of sour cream, crème fraîche, or thick yogurt before serving.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 3 pieces Onion, young

  • 1 pod Garlic, fresh

  • 250 g Potatoes, white

  • 200 g Beans, fresh

  • 600 ml Soup base, chicken, cube

  • 200 g Spinach, raw

  • 1 handful Mint

  • 2 spoons Sour cream

  • pieces Salt, table

  • pieces Sour cream

Steps

  1. Carefully clean, wash, and dry the vegetables. Slice the young onion along with the green part into rings, and dice the potato. Crush the garlic with a knife and peel it.

  2. Heat olive oil in a pot and sauté the young onion and garlic while stirring. Add the peas and potato, and continue to sauté for one minute while stirring constantly. Then pour in the broth. Cook over moderate heat until the peas and potato soften.

  3. Once the vegetables are soft, add the spinach and mint leaves to the pot. Cook for another 5 minutes, then remove the pot from the heat and set aside a few cooked peas in a small bowl. Add two tablespoons of sour cream, blend the soup smoothly with an immersion blender, and strain it through a fine sieve if desired. Season with pepper and salt to taste.

  4. Serve the soup in deep bowls or soup cups. Garnish as desired with the reserved peas and a dollop of sour cream, crème fraîche, or thick yogurt.

Nutrition Information (Per 100g)

  • Calories: 85.51 kcal
  • Fat: 3.39 g
    • Saturated Fat: 0.75 g
  • Carbohydrates: 10.03 g
    • Sugars: 1.63 g
  • Protein: 2.38 g
  • Fiber: 2.51 g

Advice

If using frozen peas instead of fresh, add them to the pot along with the spinach and mint.