This vibrant, nourishing soup is packed with green goodness. Sweet peas and earthy spinach make it naturally creamy when blended. It’s hearty enough for a meal thanks to potatoes and optional protein boosts, yet light and healthy. Ready in about 35 minutes. Serves 4–6.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 600 g Cabera Organic frozen peas (2 bags, no need to thaw)
- 300 g Cabera Organic frozen spinach
- 4–6 cups (1–1.5 litres) vegetable or chicken broth (start with 1 litre for a thicker soup)
- Salt and pepper to taste
Optional add-ins
- 1 teaspoon ground cumin or curry powder
- ½ cup (125 ml) heavy cream, coconut milk or Greek yogurt
- 1 cup diced ham, cooked bacon or chickpeas (for protein)
- Juice of ½ lemon (for brightness)
Method
- Sauté the base. Heat the oil or butter in a large pot over medium heat. Add the onion and cook 5 minutes until softened. Stir in the garlic (and cumin or curry powder if using) and cook 1 more minute until fragrant.
- Add the vegetables. Add the potatoes and the frozen peas straight from the bag. Pour in the broth (start with 1 litre). Bring to a boil, then reduce the heat and simmer 12–15 minutes, until the potatoes are tender.
- Add the spinach. Stir in the frozen spinach and cook 2–3 minutes until it’s heated through. Frozen spinach wilts quickly.
- Blend. Use an immersion blender to purée the soup in the pot until smooth and creamy, or blend in batches in a stand blender, with care. Leave some chunks if you like a bit of texture.
- Finish. Stir in the cream, yogurt or coconut milk (if using), the lemon juice and any protein. Season generously with salt and pepper. Simmer 2 more minutes. If the soup is too thick, add a splash more broth.
- Serve. Ladle into bowls and top with a dollop of yogurt, croutons, toasted nuts, fresh herbs (like mint or parsley) or a sprinkle of cheese. Crusty bread or a grilled cheese sandwich on the side makes it a cozy meal.
With Cabera’s organic frozen peas and spinach there’s no washing or chopping, and the soup stays bright green and full of flavour.