Spinach, pea and mint soup – vegan and almost raw

Spinach, pea and mint soup – vegan and almost raw

Although we are keen on raw soups, it is winter, and we wanted a warm, colourful starter at our last dinner party.

Karen came up with this spinach, green pea and mint one.

Ingredients:

1 ‘pillow’ of organic spinach
1 kg frozen peas
2 handfuls of fresh mint leaves
1 T veg stock powder
enough spring water to cover in a pot

Decoration:

Soy cream
mint leaves or sprigs of parsley

Method:

Put spinach leaves, peas, mint leaves and water in a large pot
Bring the water just to the verge of boiling and then turn off the heat and let it stand.

(We wanted to stay as close to the raw concepts as possible, and not boil the food to death. Thus it is a little more than blanched.)

Pour the soup into a high speed blender, and blend  on high till the soup is smooth.

(With this quantity, you will probably need to blend it in 2 lots and then re-combine back in the pot.)

Before serving, gently warm the soup through, stirring often being sure not to bring to the boil, or burn the bottom.

Garnish with a swirl of soy cream and a mint leaf or sprig of parsley.

And of course, this one is vegan.

All our guests pronounced it delicious!

Bon apetit.