Minted Pea & Spinach Soup

Name: Minted Pea & Spinach Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 1 piece Chicken Broth (1 cube chicken stock); ¼ cup Cream (1/4 cup cream); 2 tsp Mint (2 teaspoons dried mint (I like mint a lot, but you can use less if you prefer)); ¼ cup Full Cream Milk (1/4 cup milk); 1 lb Green Peas (500 grams (1 lb) frozen peas); 2 pieces White Potatoes (2 mediums potatoes, diced); 0 pieces Salt and Pepper (salt & pepper to taste); ½ lb Spinach (250 grams (½ pound) fresh spinach, chopped); 2 tbsp Granulated Sugar (2 tablespoons sugar); 1 cup Bottled Drinking Water (1 cup water (add more or less, depending on how thick you like your soup)); 2 tbsp Yogurt (2 tablespoons yoghurt)

45 minBritish

Servings6

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Vegetarian
Gluten Free
Pescatarian

Steps

1Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
2Place lid on and cook for 20 minutes until almost soft.
3Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
4Add 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.
5Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
6Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
7Serve 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).