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Image / Living / Food & Drink

Lunchtime ideas: Green soup, with spinach, peas, quinoa and wasabi


by Meg Walker
09th Feb 2021
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This chlorophyll-rich soup with peas and spinach is filled with light energy – a perfect reboot dish when you need a fresh start. The quinoa gives a little more body and boosts the nutrition with extra protein as well as adding a pleasing texture. Quinoa needs a little longer to cook than the rest of the ingredients, so I prepare it beforehand to keep the cooking time for the peas and spinach really short so they retain maximum freshness.

The basil and mint are only added after removing the soup from the heat, to preserve their flavours – all in the name of vibrant taste! Drizzle with the wasabi cream for a perfect finish.

Green pea, spinach and quinoa soup with wasabi cream
Serves 4

Ingredients

  • 150g quinoa
  • 3 tbsp coconut oil
  • 3 shallots, sliced
  • 1 celery stalk, sliced
  • 1 litre vegetable broth
  • 500g green peas
  • 300g spinach, roughly chopped
  • ½ tbsp ginger, crushed
  • 1 garlic clove, finely chopped
  • handful of mint leaves
  • handful of basil leaves
  • extra virgin olive oil
  • salt and pepper

For the wasabi cream

  • 150g crème fraîche
  • ½ tbsp wasabi (or more for a stronger taste)
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey or agave syrup
  • 1 tsp lemon juice

Method

Cook the quinoa according to the packet instructions. Drain and set aside. Mix the ingredients for the wasabi cream, then cover and keep in the fridge until serving.

Melt the coconut oil in a saucepan over a medium-low heat. Add the sliced shallots and celery. Salt and pepper lightly, then toss and stir for 5 minutes, until the shallots are transparent.

Pour in the vegetable broth and bring to the boil. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint, basil and olive oil. Blend to a smooth consistency or leave some texture if you prefer. Taste and adjust the seasoning with salt and pepper and serve with wasabi cream.

Tip: Get creative and swap the wasabi edge in the sauce for horseradish or mustard – the brave can increase the measures for a harder hit.

 

Extracted from Bowls of Goodness by Nina Olsson (Kyle Books, approx €27). Photography by Nina Olsson.