• Lunch, Soup

  • Difficulty: Simple

  • © The Vegetarian Society

Pea and Spinach Soup with Beetroot Swirl

A silky, goodness-packed soup that looks really festive. This will keep for three days in the fridge. Can be frozen for up to three months.

  • Serves 4

  • Preparation 5 mins

  • Cooking 30 mins

Pea and Spinach Soup with Beetroot Swirl
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


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)


  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.

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