Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium pot, add the frozen peas with water and some vegetable broth. Cook for 10–15 minutes on medium heat until the peas are soft.
2 cup Frozen peas
1 cup Water
3 1/2 tbsp Vegetable broth powder
Step 2
Meanwhile, sauté the garlic and chopped red onion in a bit of olive oil until golden brown (you can do this in a pan or roast them in the oven).
1 Garlic clove
1/3 cup Red onion
Step 3
Once the peas have slightly cooled, transfer them to a blender along with about 1 cup of the cooking broth.
Step 4
Add the sautéed garlic and onion, spinach, vegetable broth powder, curry powder, lemon juice, basil, and optionally cheese or soaked nuts.
2 cup Spinach
1 tbsp Curry powder
A squeeze Lemon juice
A few Fresh basil leaves
1/2 cup Feta cheese
Step 5
Blend everything until smooth. Add more broth or water depending on how creamy or thin you'd like your soup. Season to taste with salt, pepper, or other spices if needed.
Step 6
Pour the soup back into a pot to reheat it on medium heat if necessary, stirring gently.
Step 7
Serve warm and top with extras like cottage cheese, feta, crispy chickpeas, a slice of toast — or simply enjoy it as is!
For
2
M
I
2
cup
Spinach
2
cup
Frozen peas
1
cup
Water, from the pot you cooked the peas in — with vegetable broth
1/3
cup
Red onion, chopped
3 1/2
tbsp
Vegetable broth powder
1
tbsp
Curry powder (optional)
1
Garlic clove
A squeeze
Lemon juice
A few
Fresh basil leaves
1/2
cup
Feta cheese, cottage cheese, or parmesan (optional — for a dairy-free version use soaked cashews)
Per Serving
Fat
3.5g
Carbs
18g
Sugar
4g
Protein
8g
Fibre
6g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
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Prep
25m
Cook
10m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a medium pot, add the frozen peas with water and some vegetable broth. Cook for 10–15 minutes on medium heat until the peas are soft.
2 cup Frozen peas
1 cup Water
3 1/2 tbsp Vegetable broth powder
Step 2
Meanwhile, sauté the garlic and chopped red onion in a bit of olive oil until golden brown (you can do this in a pan or roast them in the oven).
1 Garlic clove
1/3 cup Red onion
Step 3
Once the peas have slightly cooled, transfer them to a blender along with about 1 cup of the cooking broth.
Step 4
Add the sautéed garlic and onion, spinach, vegetable broth powder, curry powder, lemon juice, basil, and optionally cheese or soaked nuts.
2 cup Spinach
1 tbsp Curry powder
A squeeze Lemon juice
A few Fresh basil leaves
1/2 cup Feta cheese
Step 5
Blend everything until smooth. Add more broth or water depending on how creamy or thin you'd like your soup. Season to taste with salt, pepper, or other spices if needed.
Step 6
Pour the soup back into a pot to reheat it on medium heat if necessary, stirring gently.
Step 7
Serve warm and top with extras like cottage cheese, feta, crispy chickpeas, a slice of toast — or simply enjoy it as is!
For
2
M
I
2
cup
Spinach
2
cup
Frozen peas
1
cup
Water, from the pot you cooked the peas in — with vegetable broth
1/3
cup
Red onion, chopped
3 1/2
tbsp
Vegetable broth powder
1
tbsp
Curry powder (optional)
1
Garlic clove
A squeeze
Lemon juice
A few
Fresh basil leaves
1/2
cup
Feta cheese, cottage cheese, or parmesan (optional — for a dairy-free version use soaked cashews)
Per Serving
Fat
3.5g
Carbs
18g
Sugar
4g
Protein
8g
Fibre
6g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
