Spinach, Basil & Pea Soup
Takes 15 mins - Serves 4
Let’s get spring moving already shall we? Bright, bold, spring flavours, only takes 15 mins… and it’s all vegan. The gals love it, I love it, I think you'll love it.
- 1 large onion, roughly chopped
- 2 tsp cumin
- 1 Tbsp. smoked paprika
- 3 cups frozen peas
- 2 cups spinach (packed firmly)
- 1 cup basil (packed firmly)
- 4 cups veg stock (or chicken if you prefer)
- 1 tsp Sriracha (or hot sauce of your choice)
- Spring onion, thinly sliced, for garnish
- Chili flakes for garnish
In a large pot over medium heat add a splash of olive oil, add onion, cumin, smoked paprika and peas. Stir with a wooden spoon for 3 to 5 minutes until onions are sweated off (but are not brown). Add spinach, basil, stock and Sriracha. Place lid on and simmer for 5 mins.
Blend in the pot with a hand blender, check seasoning. Pay careful attention to your seasoning, this is the part that makes or breaks most soups. Depending on the stock you used you may need a lot of salt and pepper, or not. Remember to always season in small increments, stir then taste, then season again. Garnish with spring onions and chili flakes to taste.