Calming green soup

Calming green soup

By
From
The Medicinal Chef
Serves
3-4
Photographer
Martin Poole

It’s soup. It’s green. That’s for sure! This simple soup is not only an awesome colour, but also has a naturally sweet flavour and a wonderfully smooth texture.

Ingredients

Quantity Ingredient
olive oil, for cooking and drizzling
1 white onion, finely chopped
1 garlic clove, finely chopped
350g fresh or frozen peas
1 large courgette, coarsely chopped
1 large potato, roughly diced, skin left on
500ml vegetable stock
180g baby spinach leaves
small bunch fresh mint leaves
sea salt
black pepper

Method

  1. Heat a little olive oil in a large pan, add the onion and garlic and cook for 4–5 minutes, or until softened.
  2. Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened – about 10–15 minutes.
  3. Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones.
  4. Season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.

Good for

  • Joints & bones: Osteoporosis, Rickets

    Mental health & nervous system: Anxiety
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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