Pea and Spinach Soup with Beetroot Swirl

Ingredients

For the soup

• 1 onion chopped
• 1 tbsp olive oil
• 3 cloves garlic chopped
• 1 small potato peeled and chopped
• 1250ml vegan vegetable stock
• 100g frozen peas
• 150g frozen spinach
• A pinch salt and peppers

For the beetroot swirl

• 1 cooked beetroot
• 1 tsp balsamic vinegar
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp water

To garnish

• A swirl soya cream (optional)

Method

1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.
2. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
3. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.