Pea and Spinach Soup
A simple vegetable soup with potatoes, peas, and spinach, lightly seasoned with herbs and finished with a touch of lemon zest and nutritional yeast for flavor. Easy to make and perfect for those who love light meals for dinner.
Equipment
- Immersion blender
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 200 grams potatoes peeled and diced
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp rosemary
- 250 grams frozen peas
- 100 grams fresh spinach
- 4 cups water
- 2 tbsp nutritional yeast
- 1 tsp lemon zest
- 1 ½ tsp salt adjust to taste
- 1-2 pinches ground black pepper
- pumpkin seeds optional
Instructions
- Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
- Add the potatoes, followed by the oregano, thyme, and rosemary. Cook for 5 minutes, stirring occasionally.
- Add the peas and spinach, then cover and cook for 10 minutes until the spinach wilts.
- Pour in the water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 25 minutes.
- Remove from heat and blend the soup until smooth.
- Stir in the nutritional yeast, lemon zest, salt, and pepper. Let the soup rest for 5 minutes.
- Serve in bowls, topped with pumpkin seeds.
Video
Notes
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This soup is fluid and smooth. To adjust the consistency of your soup, just add more or less water. If you want it thicker, use less water; for a lighter consistency, add a bit more.
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