Mushroom, spinach and pea soup

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


  • 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)


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