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Vegan pea soup with spinach

Vegan pea soup with spinach
Living the Green Life
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Vegan pea soup with spinach

Living the Green Life

In winter I have two soups that I have to eat every week, one is pumpkin soup and the other is pea soup. Easy to make, you can keep it for a few days and for me it is the perfect food after a long day. Comfort food when you come home cold after a long day, I love it when I can sit on the couch with a large bowl of warm soup. Still, I am still surprised about the pea soup, because the old-fashioned Dutch pea soup does not contain any real (green) peas as I know them. The split peas used provide a delicious, soft base, but I must say I was still curious about the green pea soup. So this weekend I tried something in the kitchen and I must say that this vegan pea soup is not wrong at all. You have to drop the idea of the standard pea soup because if you expect it, this soup is a disappointment. It is less fat and tastes a lot healthier. You don't need broth instead use fresh herbs and spices. Top with some coconut milk and possibly a few pieces of red pepper for the ultimate Christmas feeling!

Macros(per serving)

526Kcal

Fat

21% (12 g)

Protein

17% (22 g)

Carbs

62% (82 g)

56 g Net, 26 g Fiber

Rate

Ingredients

Servings

Peas (frozen)
250 g
Spinach
2 hands
Potato
2 pieces
Avocado
12 piece
Water (warm)
250 ml
Lemon juice
1 Tbsp
Black pepper
1 tsp
Himalayan salt
1 pinch
Fresh spearmint
5 leaves

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

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Details

Allergens

Fruit, Legumes, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner, Side dish

Cooking equipment

Food processor

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