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  • Writer's pictureCrabtree Nutrition

Pea & spinach soup

Updated: Jul 11, 2023

Serves 4


• 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


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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