Renee Clerkin
Dietitian | Nutritionist
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Spinach and Green Pea Soup
SERVES: 2
INGREDIENTS
1 tablespoon coconut oil
2 large onions, diced
1/4 - 1/2 teaspoon red pepper flakes, depending on preference
2 small new or baby potatoes, cubed or 1/2 small baking potato, cubed with skin on
3 cups vegetable, chicken or beef broth
5 cups fresh spinach
1.5 cups frozen peas
1/4 cup chopped cilantro
sea salt and pepper to taste
DIRECTIONS
1

Heat oil in a medium saucepan over medium heat. Add onions, garlic and red pepper flakes and cook—stirring occasionally for 5 minutes or until onion starts to soften.

2

Add potatoes and cook, stirring occasionally for an additional minute. Add broth and bring to a boil.

3

Reduce heat and simmer covered for 10-12 minutes, until potatoes are cooked through and soft. Add spinach, peas and cilantro, and cook uncovered for an additional 5 minutes, until peas are heated through. 

4

Puree soup with a blender and season with salt and pepper.