Spinach and Green Pea Soup


  • 1 cup finely sliced fresh spinach
  • 1 chopped stick of celery
  • 1.5 ounces finely chopped cabbage
  • ½ finely shredded lettuce
  • 2 1/2 cups frozen or fresh peas (podded)
  • 2 crushed cloves of garlic
  • 1 finely chopped leek
  • 2 tbsp olive oil
  • 1 tbsp finely chopped parsley
  • 2/3 ounce (20 ml) shredded fresh mint
  • Salt and pepper to taste
  • 41 ounces (1.2 L) chicken stock
  • 2 slices of rindless back bacon
  • ½ carton mustard and cress


  1. Place the leek, garlic, peas, bacon and stock in a large saucepan and bring to the boil. Allow to simmer for 20 min.
  2. When the first mixture is almost ready heat oil in a frying pan and add the lettuce, spinach, cabbage, herbs and celery. Cover and sweat over low heat until tender.
  3. Now transfer the pea mixture into a blender and process until smooth.
  4. Combine the blended mixture with the vegetables and herbs.
  5. Season with salt and pepper and serve with bread.


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