A silky, goodness-packed soup that looks really festive.
Pea and Spinach Soup with Beetroot Swirl
Serves: 4 Preparation: 5 mins
Cooking: 30 mins
Gluten-free
Wheat-free
Nut-free
Ingredients
For the soup:
• 1 onion, chopped
• 1 tbsp olive oil
• 3 cloves garlic, chopped
• 1 small potato (around 130g), peeled and chopped
• 1250ml vegan vegetable stock*
• 100g frozen peas
• 150g frozen spinach
• Salt and pepper
For the beetroot swirl:
• 1 cooked beetroot
• 1 tsp balsamic vinegar
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp water
To garnish:
• Soya cream (optional)
Method
- 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.
- 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.
- 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.
Note: Will keep for three days in the fridge. Can be frozen for up to three months.
*Vegan and Gluten-free stock is available in most supermarkets.
Energy: 146 kcals Protein: 4.9g Carbohydrate: 16g Of which sugars: 8.6g Fat: 5.4g Of which saturates: 0.8g Fibre: 5.7g Salt: 2g
©The Vegetarian Society 2016