This may just be the sexiest pea green soup you have ever eaten! Although initially you may turn up your nose at the thought of a thick, viscous emerald broth - honestly this is the most delicious bowl of goodness you will ever indulge in. 

Most of us know the boundless health benefits of the leafy green superfood that is spinach. It is good for skin, hair and bones, this low calorie vegetable has brilliant antioxidant properties and provides minerals, vitamins, protein and iron which are all essential for a healthier and better diet. Different cultures across the globe have been using spinach in their food throughout history. It is cheap and easy to prepare which also makes it extremely popular still today. 
So, with all this wellness knowledge in mind, chef Ryan has made spinach into something that is absolutely delicious to eat too. This is an easy and totally divine soup recipe and literally makes you healthier just by eating it. Enjoy!

Spinach, Green Pea and Coconut Soup


1 med white Onion
2 cloves fresh Garlic
10g fresh ginger
50g butter
2 med potatoes
1 cup milk
1 bunch fresh spinach
1 cup frozen green peas
1 tin coconut cream


1. Peel and dice the onions, garlic and ginger.
2. Heat a deep saucepan and then sauté the onions, garlic and ginger with the butter and a little sunflower oil.
3. Peel and dice the potatoes.
4. Once the onions are translucent (do not brown the onions), add the potatoes.
5. Add the milk and enough water to cover the potatoes.
6. Bring the soup to the boil and then reduce the heat.
7. Simmer until the potatoes are cooked through.
8. Once the potatoes are soft, remove the pot from the heat and blend with a stick blender until smooth.
9. Return the pot to the heat and bring back up to the boil.
10. Clean all the white stems off the spinach.
11. Add the spinach leaves and green peas to the potato soup base.
12. Stir until the spinach has wilted.
13. Remove from the heat and blend the soup again with the stick blender.
14. Return the pot to the heat and add the coconut cream.
15. Bring the soup back up to the boil. Thicken the soup with a little corn starch if need be and season to taste.
16. Serve either hot or chilled.


Pea soup


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