serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 pkg (250 g) frozen spinach, thawed in fridge overnight
- 3½ cups frozen peas, thawed in fridge overnight
- 4 cups (1L) low sodium vegetable broth
- 3 tsp (15 ml) olive oil
- 3 green onions, roughly chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 garlic cloves, grated
- ⅓ cup roughly chopped flat leaf parsley
- ¼ cup roughly chopped fine herbs, such as basil, mint, tarragon, chives or more parsley
- 1 lemon, zested and juiced
- ¼ cup (25 g) finely grated Pecorino cheese, plus more for serving, optional
- Sour cream, plain yogurt or crème fraiche, for garnish, optional
Instructions
- Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender.
- Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly colour, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds; transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth.
- Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine.
- Serve as is topped with sour cream, yogurt or crème fraiche and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature though additional heating might tone down the bright green colour.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
