Ingredients
3 tbsp extra virgin olive oil
1 medium white onion
1 tbsp minced garlic
1 medium potato
400 g fresh green peas
137 g raw baby spinach
1 cube stock
500 ml water until veggies are submerged
290 g organic silken tofu
1 ½ tsp himalayan salt
¼ tsp white pepper
Toppings: bread croutons, drizzle olive oil, mixed seeds, pistachio blades
Method
1
Saute the onions in olive oil for 1-2min.
2
Add garlic, saute for another minute.
3
Add the vegetables and mix in.
4
Crumble in the stock cube.
5
Add water & salt.
6
Pressure cook for 1-2 whistles (depending on your cooker).
7
Add silken tofu & white pepper.
8
Blend with a hand blender (true Portuguese style of making soups).
9
Sprinkle toppings & serve with garlic herby bread.
Ingredients
Ingredients
3 tbsp extra virgin olive oil
1 medium white onion
1 tbsp minced garlic
1 medium potato
400 g fresh green peas
137 g raw baby spinach
1 cube stock
500 ml water until veggies are submerged
290 g organic silken tofu
1 ½ tsp himalayan salt
¼ tsp white pepper
Toppings: bread croutons, drizzle olive oil, mixed seeds, pistachio blades
