Ingredients: 1 cube chicken stock,1/4 cup cream,2 teaspoons dried mint (I like mint a lot, but you can use less if you prefer),1/4 cup milk,500 grams (1 lb) frozen peas,2 mediums potatoes, diced,salt & pepper to taste,250 grams (½ pound) fresh spinach, chopped,2 tablespoons sugar,1 cup water (add more or less, depending on how thick you like your soup),2 tablespoons yoghurt
Instructions:
- Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
- Place lid on and cook for 20 minutes until almost soft.
- Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
- Add spinach and cook a further 3 -5 minutes, until wilted.Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.
- Place pot back on the stovetop, adding cream, milk, water and chicken stock. Re-heat for a few minutes until piping-hot.
- Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
- Serve immediately, scattered with some crispy croutons or bacon bits (or if you're like me and you just have some cheesegrillers on hand, fry them up in thin slices with a bit of sweet chilli sauce and use as topper).
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