winter soups
I’ve been making soups with fresh, seasonal vegetables since I was a child on my parents’ farm. This one was inspired by the tender green spinach and sweet summer peas growing in my garden. I’ve added fresh mint and coriander and finished it with sour cream to make a soup for those bright winter days.
Empty soup into a saucepan and heat gently for about 5 mins, stirring occasionally. Please don’t boil.
Remove lid completely and replace lightly. Cat D/750W for 5 mins. Cat E/850W for 4.5 mins. Stir halfway through heating. Allow to stand for a minute or two. Careful, it’s hot!
Keep refrigerated. Eat within 2 days of opening. Please don’t re-heat. See pot rim for use by date.
Water, peas (12%), potato, spinach (11%), onion, soured cream, fresh cream, butter, vegetable stock*, coriander (0.4%), mint, parsley, pepper. * contains: sea salt, potato starch, yeast extract, vegetables (celery, onion, parsley), maltodextrin (from potato), sugar, sunflower oil, spices (celery seed, tumeric, pepper, garlic, mace, lovage, nutmeg).
Celery, milk. Cannot be guaranteed nut free.
Typical values per 100g
282
68
1.8
6.2
1.7
4.5
2.1
1.2
0.2
Yorkshire Provender’s Pea & Fresh Spinach Soup with Coriander, served with deep fried angel hair of leek
Chilled Yorkshire Provender fresh pea and spinach soup with coriander. Served with fresh pea and spinach salad, herb-crusted goats cheese and crisp pancetta. Garnished with a swirl of creme fraiche and freshly ground black pepper.
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What a great blog
Utterly gorgeous soups. I have tried the tomato, rosemary and wensleydale and now the pea, spinach and coriander. I love making soup, but I think I will be moving on to yours instead in the future!
My first YP soup, was Fresh Pea and Spinach, not one I would have made for myself. It’s tasty, comforting and a wonderful colour, can’t wait to try some of the other Gluten-free soups you make.