January’s Pick:

Creamy Wild Spinach & Pea Soup

Who knew healthy could taste so naughty?

Wild spinach is combined with pea and coconut milk for an oh so rich, creamy, and filling soup that will take you and your guests running back to the pot for more and more. Oh and did I mention that it takes only 15 mins from forage to bowl?! Get stuck in.

Foraged Ingredients:

Wild Spinach

When to pick: Anytime of the year

There are many different types of varieties of wild spinach depending on where you live. They can be found all year round too!

Hazelnuts

When to pick: Anytime of the year

There are many different types of varieties of wild spinach depending on where you live. They can be found all year round too!

Ingredients:

From the Wild:

  • 500g Wild Spinach
  • 60g Hazelnuts (optional)

From the Cupboard:

  • 1 Can Coconut Milk
  • 1tbsp Coconut oil
  • 1 Large White Onion
  • 500g Frozen Peas
  • Pinch of Nutmeg
  • 3 Garlic Cloves

Servings:

4 bowls

Cooking time:

Prep time: 5 mins
Cooking time: 15 mins

Great for:

When you want something simple, quick, healthy cozy and rich.

Get Your cook on

The Recipe

Step 1:

Chop the onion in rough chunks and chuck in a pan on medium heat with the coconut oil.

Step 2:

Smash the garlic cloves (I use the back of my knife), remove the skins and chuck them in the pot.

Step 3:

Sautee onion and garlic for 5 mins or until onions are golden brown. Be careful not to burn the onion as it will make the soup bitter.

Step 4:

Add your peas and wild spinach leaves (wash before hand) in the pot, along with the coconut milk and the (good) pinch of nutmeg.

Step 5:

Cook for 10 mins with the lid on with enough heat to make it boil gently.

Step 6:

Blitz it all together with a hand blender or blender of your choosing and season with salt and pepper.

Step 7:

(Optional)
Toast the hazelnuts in a dry pan on high heat for 2 mins until lightly golden and sprinkle on top.

And Enjoy 🙂

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Creamy Wild Spinach & Pea Soup
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