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  • Writer's pictureLilac Mills

Pea and Spinach Soup

Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you had been warned!

Okay, it looks a bit like pureed grass, but believe me it tastes really nice, and is chock full of vitamin C, too. So what are you waiting for?


150g fresh spinach

300g frozen peas

1 large potato, peeled and chopped into chunks

1 onion, chopped

½ tsp garlic granules or minced garlic, or 1 clove, crushed

1 vegetable stock cube

1L of water

300ml of natural yoghurt

You’ll need a large pan for this, because of the volume of the spinach leaves.


Put onion, garlic, potato, stock cube and water in a pan, bring to the boil

Simmer until the potato is soft

Add the peas and simmer for a further 5 minutes

Add the spinach and simmer for another 5 minutes

Blend, adding the yoghurt seasoning and additional water if required.

Serve and enjoy!

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