Minted Pea, Cannellini & Spinach Green Soup
Dinner · Mediterranean · Ready in 22 min · Serves 2
Peas, white beans and spinach blended into a bright green soup with mint and lemon. Plant-based, 17g of fibre a bowl, and it fills a soup plate.
Per serving
- Calories
- 380
- Protein
- 20 g
- Carbs
- 57 g
- Fat
- 8 g
- Fibre
- 17 g
Vitamins and minerals, % of a day’s needs
- Iron38%
- Vitamin D0%
- B120%
- Zinc28%
- Magnesium36%
- Omega-317%
- Folate42%
- Calcium23%
- Potassium23%
- Vitamin C64%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Peas
- 240 g Cannellini beans (tinned)
- 120 g Fresh spinach
- 110 g Onion
- 3 cloves Garlic
- 15 g Fresh mint
- 20 ml Lemon juice
- 1 tbsp Olive oil
- 700 ml Water
- 1 tsp Salt
Method
- 1
Dice the 110g of onion, crush the 3 cloves of garlic and pick the leaves from the 15g of fresh mint.
- 2
Cook the diced onion in 1 tbsp olive oil in a large pan over medium-low heat for 5 minutes, until it turns translucent without colouring.
- 3
Stir in the crushed garlic for 1 minute over medium heat, then add the 700ml of water, the 240g of drained cannellini beans and 1 tsp salt and bring it to a simmer.
- 4
Add the 300g of peas and simmer over medium heat for 4 minutes, then stir the 120g of fresh spinach through until it collapses, about 1 minute. Long enough to cook, short enough to stay green.
- 5
Take the pan off the heat, blend the soup smooth, then stir in the mint leaves and the 20ml of lemon juice and taste for salt.
