Soup for one: Mushroom, pea & spinach

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Those preggo cravings are at it again and (thankfully) this time it’s veggies! GIMME THE GREEN STUFF. I fed the family leftovers the other night which left me to my own devices so I could eat all the thing that they won’t. I made this up as I went, and it was delicious so thought I better share it with you. Sometimes you just want to make a batch of soup for one right? And sometimes you want soup in under 10 minutes right?

This is the answer!

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Mushroom, pea & spinach soup for one

Handful mushrooms chopped
Handful baby spinach
1 clove garlic
Butter for frying
1 cup frozen peas
1 cup stock (I used chicken but veggos use veggie stock)

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1. Into a small frypan add in the butter and crushed garlic then add the mushrooms and fry off until you get the colour you like. For me that’s about 5 minutes as I like them to get a little crispy (be patient the mushies will let liquid out, and then if you wait it will suck back in and you can get a crisp)

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2. After about 5 minutes add in the cup of peas and give a quick sautee with the mushrooms and butter for a minute or so. I use frozen organic peas but if you have fresh then use them!

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3. Add in the handful of baby spinach leaves (you could use any leafy green)

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4. Add in the cup of stock and bring up to a simmer (should only take a minute or so). You could also add in a drizzle of cream at this point (which I did the other night but not today for lunch because I was feeling a little healthier)

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5. Transfer to a bowl and eat immediately.

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Mushroom, spinach and pea soup

Serves 1
Prep time 2 minutes
Cook time 10 minutes
Total time 12 minutes
Dietary Vegetarian
Meal type Lunch, Soup

Ingredients

  • 1 handful mushrooms (chopped)
  • 1 handful baby spinach leaves
  • 1 cup frozen peas
  • 1 cup stock (chicken or veggie)
  • Butter (for frying)
  • 1 clove garlic (crushed)

Directions

Step 1
Into a small frypan add in the butter and crushed garlic then add the mushrooms and fry off until you get the colour you like. For me that's about 5 minutes as I like them to get a little crispy (be patient the mushies will let liquid out, and then if you wait it will suck back in and you can get a crisp)
Step 2
After about 5 minutes add in the cup of peas and give a quick sautee with the mushrooms and butter for a minute or so. I use frozen organic but if you have fresh then use those.
Step 3
Add in the handful of baby spinach leaves (you could use any leafy green)
Step 4
Add in the cup of stock and bring up to a simmer (should only take a minute or so). You could also add in a drizzle of cream at this point (which I did the other night but not today for lunch because I was feeling a little healthier)
Step 5
Transfer to a bowl and eat immediately

Do you like foods that the rest of your family don’t?
Ever whip up a soup for one?

Comments

  1. Oh yum!! That’s definitely going on my “to try” list 🙂

  2. Yummo!! yes please! Have put this in the recipe file. Jx

  3. New go-to meal for Thursdays after I work I think. I come home to be greeted by two HANGRY children who have been looked after by a grandparent all day and often no husband, as he’s working late and I generally make a bad food choice, which is often fish chips and fish and chip regret is real, god damn it. Can make kids cheese toasties/eggs on toast and have this for myself! I feel broccoli could work too, in place of either peas or spinach or just as an extra ingredient. But that’s just because I love broccoli. Would Kate approve of a grating of parmesant to finish off?

    • I ALWAYS get fish and chip regret (on the few times I have it) it always makes me woozy! Kate would approve of parmesan….it would be PERFECT!

  4. on the job again, thanks hun!
    I love the look of your food as I’ve said before! lovely if I could just press a button and it came through the screen!;0
    lol m:)X

  5. Mmmm that looks good! You are a clever little sausage. xx

  6. Looks great! Love a lazy soup!

  7. Lisa Mckenzie says

    Looks good Beth xx

  8. Busted this one out at lunch today – so easy and super yum! Now if only Miss 2 and a half would be happy to sample it (happy to help make but not so happy to eat, oh well). Thanks!

  9. Hi Beth, just a thank you note for your lovely recipes, they’re always a winner. I make this soup often, and crank the Fat Mole Salad our at high frequency too. It’s all mega yum, so thanks!

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