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Eating veggie » Recipes » Pea and Spinach Soup with Beetroot Swirl

Pea and Spinach Soup with Beetroot Swirl

Prep time 5 mins, cook time 30 mins

Serves 4

Wheat-Free, Nut-Free, Dairy-Free, Vegan, Suitable for Freezing, Egg-Free, Gluten-Free

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.


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.

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