Here’s a Spinach, Pea and Lemongrass soup that uses pretty much whatever you’ve got in the fridge. I know I say that a lot but today it’s totally true. I knew that what I had in the fridge was running low but sometimes I hate buying new stuff without truly dredging the old stuff for what it’s worth. I’m also the kind of cook that uses half an onion and then throws it into the vegetable bin in the fridge only to discover it months later, green with mould.
I’m also pretty confident about combining vegetables for soups. I guess with so much practice you kind of have a sixth sense about these things. It’s not quite ‘I see dead vegetables’ but it may as well be! Today’s haul consisted of half an onion and some very ropey looking spring onions, half a fennel, some very old celery and a bag of baby spinach leaves that was more like a pool of green sludge. I brightened the whole thing up with some frozen peas and a stick of lemongrass that has added a light, almost summery flavour. Something we desperately need now the weather has turned truly cold.
I’m using the Always Pan from Our Place. It’s a very lovely pan and a good size for a 2 person soup. (We got 4 servings out of it.). The non-stick coating is breath-taking so it will be interesting to see how long it lasts. I have also grown to love the colour we went for which is sage green.
- Half a medium onion – finely chopped
- 5 spring onions – finely chopped
- 2 sticks of celery – finely chopped
- Half a fennel bulb – finely chopped
- 2 garlic cloves – crushed
- Some fresh herbs – I used rosemary and thyme
- 1 small potato – chopped
- 1 litre good quality vegetable stock
- 150g frozen peas
- 150g bag of baby spinach leaves
- 1 stick of lemongrass – snapped
- 1 tablespoon Greek Yoghurt
Gently heat a little olive oil in your pan and then throw in the onions. Let them saute for about 5 mins, then stir in the celery and fennel and let the whole thing gently saute for another 5 mins.
Add some garlic and fresh herbs, then stir in the potatoes. Place the lid on and let the veg sweat for a further 5 minutes.
Remove the lid, add the peas and the stock and then lay the spinach on top. Replaice the lid and let the spinach wilt for 5 mins, then add the stick of lemongrass and a grind of black pepper. Place the lid back on and let the whole soup gently bubble away for 15 mins.
Whizz the whole thing up with a stick blender, then stir in a tablespoon of Greek Yoghurt to serve
For more soups check out these recipes on Dom in the Kitchen
Eat and of course, enjoy!