Spinach and Zucchini Soup with Mint Pinenut Pesto. This sumptuous spinach soup is the ultimate antidote to cold weather blues. Nourishing and uplifting we guarantee you’ll be seeing the bottom of the bowl in no time.
Preparation time: 20 minutes, plus soaking time for split peas
Cooking time: 40 minutes
1 cup McKenzie’s Yellow Split Peas
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 litre vegetable or chicken stock
2 zucchini, chopped
150g spinach leaves, washed
McKenzie’s Sea Salt Grinder, to taste
McKenzie’s Whole Black Peppercorn Grinder, to taste
1 cup mint leaves
½ cup parsley leaves
¼ cup pine nuts, toasted
3-4 tbsp olive oil
2 tsp red wine vinegar
½ small birdseye chilli
Prepare split peas as per packet directions. Drain.
Heat oil in a large pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until tender. Add split peas and stock. Bring to the boil, then reduce to a simmer for 25 minutes until peas are tender.
Add zucchini and continue cooking for 10 minutes until cooked through. Stir in spinach and remove from heat. Puree soup until smooth and season to taste. Add additional water to adjust consistency if desired.
Meanwhile; to prepare the pesto, combine all ingredients in a small food processor or blender and process until a chunky pesto has formed. Set aside until required.
Serve soup with a drizzle of pesto.