Pea and spinach soup with a beetroot swirl

Ingredients

For the soup

• 1 onion, chopped
• 1 tbsp olive oil
• 3 cloves garlic, chopped
• 1 small potato (around 130g), peeled and chopped
• 1250ml vegan vegetable stock*
• 100g frozen peas
• 150g frozen spinach
• Salt and pepper

For the beetroot swirl

• 1 cooked beetroot
• 1 tsp balsamic vinegar
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp water

To garnish

• Soya cream (optional)

*Vegan and Gluten-free stock is available in most supermarkets.

Method

1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.

2. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.

3. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

Storage tip

This soup will keep for three days in the fridge, or it can be frozen for up to three months.

Our thanks to The Vegetarian Society for providing this recipe.

Visit our soup recipe hub for more delicious soup and stew recipes, including tenderstem broccoli, pea and mint soup