t Pea and Spinach Soup with Beetroot - Ethical Hedonist

Pea and Spinach Soup with Beetroot

December 19, 2016 in Eat Local & Organic



A silky, goodness-packed soup that looks wonderfully vibrant and really festive.


Serves: 4
Preparation: 5 mins

Cooking: 30 mins








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)





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.

Note: Will keep for three days in the fridge. Can be frozen for up to three months.

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

Energy: 146 kcals Protein: 4.9g Carbohydrate: 16g Of which sugars: 8.6g Fat: 5.4g Of which saturates: 0.8g Fibre: 5.7g Salt: 2g

©The Vegetarian Society 2016


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Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?

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