Thrilled to share another great recipe that home chef Laura Williams of My Little Hong Kong Kitchen concocted for Green Queen. This is a delicious summer soup, ideal for the hot weather. It is a cinch to make and is very filling, accompanied by a side of #avotoast, it makes for the perfect healthy green meal. It’s very versatile as it can be eaten hot or cold. Definitely one to keep at hand for a busy evening or a quick lunch.
- 500g frozen peas
- 50g tightly packed fresh spinach leaves
- 500ml vegetable stock/broth (use Green Queen’s recipe)
- 500ml filtered water
- 1/2 medium brown onion
- 2 tbsp virgin coconut oil
- a handful of flat-leaf parsley, chopped
- a handful of mint, chopped
- sea salt & black pepper, to taste
- plant-based yoghurt or cream to serve (optional)
1. Finely chop the onion and cook in a deep saucepan on medium heat with the coconut oil for 5-10 minutes until the onions are soft and translucent.
2. Add the stock/broth and the water to the pan and bring to the boil.
3. Once boiling, add the peas and cook for 3 minutes. Now add the spinach and cook for another minute until it begins to wilt. You want to avoid it cooking the spinach for too long as it will begin to lose its wonderful green colour!
4. Take the soup off the heat and add the herbs. Using a stick blender, blitz the soup for a minute or two until smooth and silky. Season generously with salt and pepper to taste.
5. Serve with a swirl of natural vegan yoghurt and a few extra crunchy peas.
Laura Williams is a Hong Kong expat and part-time Native English Teacher, food blogger and photographer. She created My Little Hong Kong Kitchen 18 months ago to share her passion for good food and great produce. Her mission is to create delicious recipes that are easy to follow, healthy and practical to make at home whether cooking for yourself or your whole family. Follow her and her incredible food photography on Instagram and make sure to like her Facebook page.
Lead photo by Laura Williams.