Despite the Shrek green colour this soup is utterly delicious, I promise! The potato makes it creamy and filling and the peas adds a lovely sweet flavour perfect to counter balance the slight bitterness of the spinach. I love adding a bit of miso paste as it really adds lots of flavour, I couldn’t recommend more to invest in a jar or miso paste, it really goes a long way! I also like to add some nutritional yeast for that “cheesy” tone but If you don’t have it you can leave it out.
Makes enough for 2-3 people
1 white onion – finely chopped
2-3 garlic cloves – minced
1 stalk of celery – chopped into small pieces
1 cup of frozen peas
a handful of asparagus (optional)
1 medium size potato – peeled and chopped into pieces
A generous handful of spinach
1 veggie stock cube
1 teaspoon of miso paste
Optional: 2 tablespoons of nutritional yeast to add a bit of “cheesy” flavour
A dash of oil
Salt & pepper to taste
To a large pan add in the oil. Once hot add in the chopped onion and celery. Fry the onion and celery for few minutes until the onion starts to caramelise and become translucent. Add in the minced garlic and cook for another minute. Add in the chopped potatoes, stock cube and miso paste. Mix everything together and cover with boiling water. Put the lid on and cook for around 20 minutes until the potatoes are soft. Add in the frozen peas, nutritional yeast (if using) and the spinach and cook for another few minutes. Adjust with salt & pepper. Using a hand blender or a normal blender, blend the soup until smooth and creamy. It’s totally delicious as it is but if you want to add creaminess you can add a dollop of coconut yogurt.