Pea and spinach soup

Pea and Spinach Soup

Serves 4

150g quinoa

1 tbsp coconut oil

3 shallots or 1 onion, chopped

1 celery stalk, sliced

salt and pepper

1 litre of vegetable bouillon stock

500g peas

300g spinach, roughly chopped

1/2 tbsp ginger, crushed

1 garlic clove, crushed

handful of mint leaves

handful of basil leaves


  1. Cook the quinoa, drain and set aside.
  2. Melt the coconut oil in a frying pan.
  3. Add the onion or shallots and celery.
  4. Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent. Pour in the vegetable bouillon stock and bring to the boil.
  5. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint and basil.
  6. Blend to a smooth consistency or leave some texture if you prefer. 

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