▪️1tsp olive oil
▪️50gm yellow onion diced
▪️1-2 cloves minced ( optional)
▪️250gm Vegetable broth, low sodium if needed
▪️50gm frozen or fresh peas
▪️100gm fresh spinach, large handful
▪️30gm raw chickpeas
▪️1/2tsp mustard ( optional)
▪️ Pinch of salt
▪️ Pepper to taste
▪️ Fresh herbs, for garnish


▪️In a medium stockpot, heat the olive oil over medium heat. Add onion and saute for 5 minutes until it becomes translucent ( if you are making this oil free, simply saute the onion in a bit of broth)
▪️Add the garlic and saute for 2 minutes until it becomes fragrant.
▪️Add the broth, peas, spinach and chickpeas to the stockpot. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted.
▪️ Blend the soup using an immersion blender or using a regular blender.
▪️Stir mustard into the soup, adding more to taste. Season the soup with salt and pepper to taste.
▪️ Serve soup in bowls with a sprinkle of fresh herbs.


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