Friday, February 14, 2014

Spinach, Pea, Jalapeno Soup

Similarly green but not asparagus soup.

A combination of frozen and fresh describes this Organic Spinach, Pea and Jalapeno Soup

I have enjoyed the advantage of harvesting jalapeno from the garden, whenever I want. Fresh! Sadly, right now, as I am writing this post, our jalapeno plant is already gone, taken away by winter and our lack of care.

Frozen organic spinach and organic peas make the soup almost entirely instant. So quick. Done in a matter of minutes within a few blitz from the magical hand-blender. This soup pairs well with sandwiches such as Apples and Cucumbers Pita Bread Sandwich, Asparagus-Salmon-Loaf Burger, Avocado and Sardines Sandwich and of course, my favorite semi-homemade pizzas!

Organic Spinach, Pea and Jalapeno Soup
Ingredients: Frozen organic spinach and frozen organic peas (both Earthbound brands), thawed and drained; 1 jalapeno sliced and finely chopped, organic homemade chicken stock (use vegetarian broth if making it completely vegetarian). Salt to taste.

Directions: Add homemade chicken stock to the pot and heat up till it comes to a boil. Lower the heat, add in thawed spinach and peas, and jalapeno. Stir gently and cover the pot. When it comes to a simmer, turn off heat and allow to cool for about 10 mins. When slightly cooler, blend/puree the vegetables in the pot.

Sharing this with Souper Sunday and Hearth and Soul


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