Ingredients:
- 1 tbsp olive oil
- 850ml vegetable stock
- 1 large onion, chopped
- 3 tbsp freshly chopped mint
- 450g fresh spinach, washed
- 225g frozen peas, defrosted
- 150ml vegan crème fraiche
- fresh mint leaves to garnish
Instructions:
1. In a large saucepan, heat the olive oil over a medium heat, add the chopped onion and cook until it softens, approx. 5 minutes.
2. Shred the spinach, add it to the onions and stir until it wilts. Add the peas and stir again.
3. Gradually add half the stock, stirring and bring it slowly to the boil. Simmer for 5 minutes, stirring occasionally.
4. Puree the soup in a blender. Return it to the saucepan, add the chopped mint and stir for a further 2 minutes. Add the rest of the stock and heat through.
5. Remove saucepan from the heat, stir in the vegan crème fraiche and reheat the soup gently.
6. Serve garnished with fresh mint leaves.
Nutritional Hero:
Spinach is a great source of vitamin E, B vitamins, omega-3 fatty acids, and other nutrients, including lutein, which is loaded with anti-inflammatory and antioxidant properties.