4 tsp (20 mL) olive oil
1 large onion, sliced
4 cups (1 L) baby spinach leaves, lightly packed
2 medium carrots, cut in chunks
1 medium potato, peeled and cut in chunks
2 lb (900 g) package frozen sweet green peas
8 cups (2 L) vegetable broth
3 to 4 cloves garlic
2 tsp (10 mL) curry powder OR 1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt, or to taste
1/2 tsp (2 mL) freshly ground black pepper
3 to 4 tbsp (45 to 60 mL) minced fresh basil
- In a large soup pot on medium heat, heat oil. Add onion and saute for 5 to 7 minutes or until golden.
- Add remaining ingredients, except basil, to soup pot and bring to a boil. Reduce heat to low; simmer, partially covered, for 30 minutes or until vegetables are tender. Remove from heat and let cool slightly.
- Using an immersion blender, puree soup while still in the pot, or puree in batches in a blender or food processor. Stir in basil and adjust seasonings to taste.
The soup keeps for 3 to 4 days in the refrigerator and reheats well. It also freezes well for up to 4 months.
Approximate nutrition per 1-cup (250-mL serving): 117 calories, 2.3 g fat, 6 g protein, 19.3 g carbohydrates, 6.5 g fibre
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