Pea soup


2 medium onions, sliced

Small knob of grass-fed butter or 1 tbsp olive oil

450g Frozen peas/petit pois

700ml organic chicken stock/bone broth/vegetable stock

Handful of young baby leaf spinach (or some frozen spinach)

Sea salt and black pepper to taste

Soften the onions in butter over a gentle heat. Add the frozen peas, stir before adding the stock. Simmer for about 15 minutes until the onion is cooked, add the spinach a few minutes before the end of cooking. Blend – add a little more water if it is too thick at this stage. Serve with a sprinkling of sea salt and black pepper and parsley.


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