Spinach and Peas Soup with Mint Pesto

Cook time

8 minutes

Serves

8

INGREDIENTS

  • 1 Tbs oil
  • 2 brown onions, diced
  • 6 garlic cloves, crushed
  • 1L vegetable stock
  • 800g English spinach leaves, washed
  • 400g frozen peas + 2 cups for garnish
  • Pesto:
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • ½ cup pine nuts, toasted
  • 2 garlic cloves, peeled
  • Juice and zest of 2 lemons (zest set aside)
  • 4 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • 2 chillies, diced (optional)
  • Salt and pepper
  • 8 slices of crusty bread toasted

METHOD

  • Prep time: 5 minutes
    Cook Time: 8 minutes
    Serves: 8
  • Step 1 Select SAUTE on the Express Crock XL Multi-Cooker and adjust time to 3 minutes, press START/STOP and allow to preheat.
  • Step 2 Add oil, onions, garlic to the cooking pot. Sauté for 3 minutes.
  • Step 3 Add stock, spinach and peas
  • Step 4 Select SIMMER for 5 minutes and press START/STOP.
  • Step 5 With a stick blender, blend soup to a thick consistency. Serve with pesto and croutons.
  • Step 6 To make mint pesto croutons: combine all pesto ingredients, except for the toast, into a small food processor and process until mixed.
  • Step 7 Tear toast into pieces and mix with mint pesto. Season with salt and pepper, serve on top of soup
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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