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

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

1  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.

2  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.

3  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.