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  • Crabtree Nutrition

Pea & spinach soup

Serves 4


Ingredients

• 150g Quinoa

• 1 tbsp coconut oil

• 3 Shallots or 1 onion, chopped

• 1 celery stalk, sliced

• Salt and pepper

• 1 litre of vegetable bouillon stock 500g peas

• 300g spinach, roughly chopped 1⁄2 tbsp ginger, crushed

• 1 garlic clove, crushed

• Handful of mint leaves

• Handful of basil leaves


Method

1. Cook the quinoa, drain and set aside


2. Melt the coconut oil in a frying pan


3. Add the onion or shallots and celery


4. Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent


5. Pour in the vegetable bouillon stock and bring to the boil


6. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes


7. Remove from the heat before adding the mint and basil


8. Blend to a smooth consistency or leave some texture if you prefer


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