Starters & Light meals

Green pea, spinach and cress soup

6
Easy
15 minutes
15 minutes
Wine/Spirit Pairing
Neil Ellis Stellenbosch Chardonnay

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Ingredients

Method
  • 4 cups chicken or vegetable stock
  • 1 peeled onion, finely chopped
  • 2 sticks celery, finely chopped
  • 500 g shelled green peas, fresh or frozen
  • 200 g washed baby spinach leaves
  • 100 g washed watercress
  • Salt and milled pepper
  • Crumbled feta for serving
  • Good olive oil for drizzling

Method

Ingredients

Simmer the stock with the onion, celery and peas for about 15 minutes until soft. Remove from the heat and stir in the spinach and cress.
Blend until smooth. Season to taste. Serve hot, or chilled, topped with crumbled feta and drizzled with olive oil.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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