Saturday , May 15 2021
White Bean Spinach and Pea Soup 1

White Bean Spinach and Pea Soup

Recipe by Sara Matthews | @sarabynatureskitchen

Sara Matthew offers us this easy soup that’s packed with veggies!

This is a great favourite with all members of the family and can easily be made with stock cupboard – or freezer – essentials!

Serves Six – Eight

INGREDIENTS

500g of frozen spinach
500g of frozen peas
1 large onion, chopped
1tbsp of mixed herbs
4 cloves garlic, crushed
500ml of vegetable stock
1 tin butter beans, drained
1 tin cannellini beans, drained
1 tbsp of fresh mint, chopped or dried will work
Salt and pepper to taste

For the Balsamic glaze
Handful of finely chopped mint or 1 tbsp of gf mint sauce
1-2 tbsp of balsamic vinegar

Method
In a large pan, sauté the onion and garlic in a splash of the vegetable stock to stop it from sticking. Once softened add all the other soup ingredients apart from the beans. Bring to the boil then simmer for 5 minutes. Remove from the heat and blend with a stick blender. I like my soup thick but add more stock or water to create the consistency you desire. Add the drained beans. Return to the heat on a low heat for a few minutes to heat the beans through. Serve with the balsamic glaze and your favourite gluten free bread.

For the balsamic glaze, in a small bowl mix the ingredients. It’s best to do this before so the flavours from the mint can infuse the vinegar.

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