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  • Writer's pictureInna Wellness

Pea & Spinach Soup



150g quinoa

1 tbsp olive oil

3 shallots or 1 onion, chopped

1 celery stalk, sliced

Salt and pepper

1 litre of vegetable bouillon stock

500g peas

300g spinach, roughly chopped

1⁄2 tbsp ginger, crushed

1 garlic clove, crushed

Handful of mint leaves

Handful of basil leaves


1. Cook the quinoa, drain and set aside.

2. Add olive oil to a frying pan.

3. Add the onion or shallots and celery.

4. Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent. Pour in the vegetable bouillon stock and bring to the boil.

5. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint and basil.

6. Blend to a smooth consistency or leave some texture if you prefer.


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