Spinach and Pea Soup

A deliciously fresh soup packed with fibre and protein.

Serves: 4 | Total Time: 40 mins


  • 1 tbsp extra virgin olive oil
  • 2 brown onions, peeled & finely chopped
  • 4 cloves garlic, finely chopped
  • 4 cups frozen peas, plus extra for garnish
  • 3 cups baby spinach
  • 1L Campbell’s Real Stock – Salt Reduced Chicken
  • 40g grated parmesan
  • 4 tbsp natural yoghurt
  • Toasted wholemeal sourdough bread to serve


  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic, cook until soft. Add peas and cook for 1-2 minutes.
  2. Add Campbell’s Real Stock to saucepan. Bring to boil. Add spinach leaves and stir until wilted and remove from heat.
  3. Blend with a hand-held stick blender until smooth.
  4. Serve topped with extra peas, grated parmesan, natural yoghurt and toasted sourdough.

Recipe and image kindly provided by Campbell’s.

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