Creamy spinach, peas and cherry tomato soup
Preparation time: 5 min
Cooking time: 20 min
- 14 oz baby spinach
- 5 oz peas
- 1 potato
- 1 chopped onion
- 2 cups poultry stock
- 6 cherry tomatoes
- 1 tbsp olive oil
- 1 sprig fresh thyme
Peel and dice the potato.
Heat the saucepan to 2/3 of the maximum power of your stove and add the olive oil and onion.
Sweat the onion for 2 minutes, then add the potato, and cook for another 2 minutes.
Add the peas, baby spinach, thyme and poultry stock.
Bring to a boil, then lower the heat to 1/3 of the maximum power of your stove and cook for 20 minutes.
After cooking, remove the sprig of thyme, blend the soup and add seasoning.
Serve with cherry tomatoes, halved.