With soup featuring on our weekly meal plan with regularity (thanks Canberra Winter!) I am always on the look out for soup recipes that are a little different. Something a bit more adventurous than our usual go toes (pumpkin, vegetable….actually I think I mentioned that a little while ago.)
So when I came across a vibrant green soup in a recent edition of the Healthy Food Guide – and saw that it was packed with spice, peas and spinach – well I was immediately sold.
The fact I had all the necessary ingredients on hand (save for the spring onions) was a big plus too. Frozen peas, spring onions, coconut milk, spinach, mint, stock and green curry paste – blended in the food processor, then simmered until warmed through.
I loved the suggested toppings too – which took what might be considered a plain looking soup to one that was full of interest! Mint, chilli, fried onions and sesame seeds.
And although I have said this more than once recently – this soup is definitely a keeper! I particularly loved the spice hit from the curry paste, and the creaminess from the coconut milk.
- 500 g frozen peas thawed
- 4 spring onions chopped
- 400 ml light coconut milk
- 100 g baby spinach
- 1/2 cup mint leaves
- 2 cups vegetable stock
- 1 tbs olive oil
- 2 tbs green curry paste
- mint leaves, sliced chilli, fried onions, sesame seeds to serve
- Place peas in a food processor with the spring onions and coconut milk. Process until well combined. Add the baby spinach, mint and half the stock, and continue to process until smooth.
- Heat the olive oil in a large pan over a medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the pea mixture and the remaining stock, and simmer for 10 minutes or until heated through.
- Divide the soup among serving bowls, and top with chopped mint leaves, chilli, fried onions and sesame seeds.