Vegan Creamy Spinach Pea Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion
-
3
cloves
garlic
-
3
cups
veggie broth
-
2
cups
frozen or fresh peas
-
3.5
ounces
fresh spinach
-
1
cup
soaked and cooked chickpeas
-
½-2
teaspoons
Dijon mustard
-
to taste
sea salt
-
to taste
pepper
-
for garnish
fresh herbs
Instructions
- Heat olive oil in a medium stockpot over medium heat and sauté the diced onion for 5 minutes until translucent.
- Add minced garlic and sauté for another 2 minutes until fragrant.
- Pour in the veggie broth, add peas, spinach, and chickpeas, then bring to a boil.
- Reduce heat and let the soup simmer for 10 minutes until the spinach wilts.
- Blend the soup using an immersion blender or in batches with a regular blender.
- Stir in ½ teaspoon of Dijon mustard, adjusting to taste, and season with salt and pepper.
- Serve in bowls, drizzled with olive oil and topped with fresh herbs.
Nutrition Facts (estimated)
Servings
3 servings
Calories
168
Total fat
1g
Total carbohydrates
29g
Total protein
9g
Sodium
334mg
Cholesterol
0mg
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