Sweet and Warming Pea and Spinach Soup

Sweet_Warming_Pea_Spinach_Soup _Recipe_001

I’ve been dying to try making some pea soup for a while but never got around to it, I guess when I am hungry, I don’t like to drink soup because even though I’m using the same amount of vegetables that usually fill me, I still feel hungry if I’m drinking it. I think it’s a mind trick…

Sweet_Warming_Pea_Spinach_Soup _Recipe_002

Because a few days ago, I made this hot cocoa and used 1/2 cup of almonds and cashew, which is about the amount I use for a dessert, yet when I used this, I feel as if I barely ate.

But anyway, this is really nice and sweet, also love how it’s so green!

Sweet_Warming_Pea_Spinach_Soup _Recipe_003

Sweet and Warming Pea and Spinach Soup

1 tablespoon extra light olive oil
1 small yellow onion (or 1/2 medium)
2 cloves garlic
A pinch of Himalayan/sea salt
1 cup frozen peas
1 cup water
1/2 cup coconut milk
1 tablespoon white cooking wine
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt
A handful baby spinach

Measure out a cup of frozen peas and allow it to thaw for about an hour or so.

Meanwhile, chop the small onion in thin, small pieces, and dice the garlic into small pieces as well. Put both of them in the frying pan with the olive oil.

Turn the heat to high-medium high (6, or just under). Let the pan heat up for a minute, then let the onions cook for about 12-15 minutes until the onions have browned. Be sure to constantly stir so the bottom doesn’t burn.

Sweet_Warming_Pea_Spinach_Soup _Recipe_004

Once the onions are cooked, add the peas, water, coconut milk, cooking wine, onion powder, garlic powder and salt to the frying pan. Let it heat up for about 4 minutes, while stirring a lot.

Turn the heat off and transfer everything to a blender, and add a handful of baby spinach as well.

Blend on full speed until the soup is completely smooth and green. Serve with a small drizzle of coconut milk on top.

Sweet_Warming_Pea_Spinach_Soup _Recipe_005

Sweet and Warming Pea and Spinach Soup
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion (or ½ medium)
  • 2 cloves garlic
  • A pinch of Himalayan/sea salt
  • 1 cup frozen peas
  • 1 cup water
  • ½ cup coconut milk
  • 1 tablespoon white cooking wine
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
  • A handful baby spinach

Instructions
  1. Measure out a cup of frozen peas and allow it to thaw for about an hour or so.
  2. Meanwhile, chop the small onion in thin, small pieces, and dice the garlic into small pieces as well. Put both of them in the frying pan with the olive oil.
  3. Turn the heat to high-medium high (6, or just under). Let the pan heat up for a minute, then let the onions cook for about 12-15 minutes until the onions have browned. Be sure to constantly stir so the bottom doesn’t burn.
  4. Once the onions are cooked, add the peas, water, coconut milk, cooking wine, onion powder, garlic powder and salt to the frying pan. Let it heat up for about 4 minutes, while stirring a lot.
  5. Turn the heat off and transfer everything to a blender, and add a handful of baby spinach as well.
  6. Blend on full speed until the soup is completely smooth and green. Serve with a small drizzle of coconut milk on top.


Sweet_Warming_Pea_Spinach_Soup _Recipe_006

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