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Creamy Spinach, Green Pea and Mint Soup

It’s cool. It’s light and it’s green! Try this Cream of Spinach, Green Pea and Mint soup! It’s perfect for a quick lunch!


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  • 1 bunch spinach chopped
  • 1 cup of shelled green peas
  • 2 medium potatoes peeled
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
  • 1 sprig thyme
  • 1 spring mint
  • 1 sprig parsley
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook35min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.

  2. Finely chop spinach and place them in a bowl.

  3. Chop leeks, onion, garlic, shallots, and potatoes.

  4. Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and onion. Cook for about 2 minutes

  5. Add chopped spinach to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.

  6. Add vegetable mixture from the pan to the boiling chicken stock, then add green peas and continue cooking on low heat for 30 minutes.

  7. Add a sprig of thyme and mint.

  8. Remove the bay leaves from the soup.

  9. Separate the chicken meat from the bone and re-add to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.

  10. Add milk and cream to the mixture in the blender. Blend to desired consistency.

  11. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

  12. Finish off with the final sprig of parsley (optional) and serve in a bowl.

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