Pea and spinach soup

Hugh Fearnley-Whittingstall shares his pea and spinach soup recipe
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Hugh Fearnley-Whittingstall recipe pea and spinach soup image

This pea and spinach soup recipe from Hugh Fearnley-Whittingstall is a perfect winter warmer

Serves    2

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Indy Coffee Box
  • You will need
  • Method
  • Frozen peas or petits pois 400g
  • Lemon 1, juice of
  • Ripe avocado ½, peeled and roughly chopped
  • Spinach leaves 75g (baby leaf or larger), well washed
  • Green chilli ½-1, to taste, deseeded and finely chopped
  • Mint leaves from a few sprigs
  • Sea salt and freshly ground black pepper
  • Extra virgin hempseed or rapeseed oil to finish (optional)
  1. If using a high-powered blender, the peas can be used straight from the freezer – just rinse in a sieve under cold water until their frostiness has gone. With a conventional blender put the peas in a bowl of cold water for about 20 minutes to soften them but keep them cold, then drain.
  2. Place all the ingredients in the blender, starting with the juice of half the lemon, then adding the avocado, spinach, chilli, mint and peas. If using baby leaf spinach, add straight into the blender, but with more mature leaf spinach, strip out the fibrous stalks first.
  3. Add a good pinch of salt and a grinding of pepper, along with 300ml of cold water, then blitz until smooth. (It may help to stop once or twice and give the contents a stir to help it all mix and blend.)
  4. Taste and adjust the seasoning. Add a little more water for a thinner consistency. Blend again to mix well after any additions.
  5. Serve straight away or put into the fridge until serving. Stir before pouring into bowls and finish with a swirl of extra virgin oil.

Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

You will need

  • Frozen peas or petits pois 400g
  • Lemon 1, juice of
  • Ripe avocado ½, peeled and roughly chopped
  • Spinach leaves 75g (baby leaf or larger), well washed
  • Green chilli ½-1, to taste, deseeded and finely chopped
  • Mint leaves from a few sprigs
  • Sea salt and freshly ground black pepper
  • Extra virgin hempseed or rapeseed oil to finish (optional)

Method

  1. If using a high-powered blender, the peas can be used straight from the freezer – just rinse in a sieve under cold water until their frostiness has gone. With a conventional blender put the peas in a bowl of cold water for about 20 minutes to soften them but keep them cold, then drain.
  2. Place all the ingredients in the blender, starting with the juice of half the lemon, then adding the avocado, spinach, chilli, mint and peas. If using baby leaf spinach, add straight into the blender, but with more mature leaf spinach, strip out the fibrous stalks first.
  3. Add a good pinch of salt and a grinding of pepper, along with 300ml of cold water, then blitz until smooth. (It may help to stop once or twice and give the contents a stir to help it all mix and blend.)
  4. Taste and adjust the seasoning. Add a little more water for a thinner consistency. Blend again to mix well after any additions.
  5. Serve straight away or put into the fridge until serving. Stir before pouring into bowls and finish with a swirl of extra virgin oil.

Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth

'This is a refreshing and surprisingly filling cold soup. You can also replace the water with coconut water to give it a slightly richer, sweeter flavour,' says Hugh

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Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth

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