Can I substitute the cottage cheese with something else?

Absolutely. Ricotta or Greek yogurt also work well if you have something else at hand, although cottage cheese does provide the most creaminess and an extra portion of protein.

How do I make this soup more filling?

Add a piece of baked chicken, some pasta, or rice. Also, nuts, seeds, or kernels are ideal for some extra bite and fiber.

Do I really need to use a blender, or can an immersion blender work too?

A stick blender works perfectly, but if you really love a super smooth, creamy texture like I do, a blender will give you the best result.

Creamy Spinach and Pea Soup

Q: Can I also make this soup vegetarian?

Yes, simply replace the chicken broth with vegetable broth. The rest of the recipe remains unchanged.

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25min

•

Easy

This is my quick and healthy go-to soup when I need something fast. Everything just goes into the pot, you let it simmer for a bit, and then you blend it until it's wonderfully creamy. With, yes, cottage cheese, extra protein, yay! I often make this high-protein soup recipe on my "prep day" on the weekend. Afterwards, you can finish it to taste: with some nuts, seeds, or kernels for extra fiber, or with a piece of baked chicken, pasta, or rice if you want to make it a nutritious and complete meal soup. This is my easy recipe for 4 people, but definitely double it so you can freeze it and always have fresh, homemade soup on the table.

If you're a fan of this healthy soup, check out my other soup recipes!

This is my quick and healthy go-to soup when I need something fast. Everything just goes into the pot, you let it simmer for a bit, and then you blend it until it's wonderfully creamy. With, yes, ...

Ingredients

What do you need?

Quantity: 4P

For the soup
2 tbsp olive oil
1 large (sweet) onion
2 cloves garlic
450g peas, fresh or frozen
450g spinach
150g cottage cheese
salt and pepper
1.2L chicken stock (or vegetable stock for the vegetarian version)

For the garnish (optional)
extra cottage cheese
fresh mint

2 tbsp olive oil
1 large (sweet) onion
2 cloves garlic
450g peas, fresh or frozen
450g spinach
150g cottage cheese
salt and pepper
1.2L chicken stock (or vegetable stock for the vegetarian version)

extra cottage cheese
fresh mint

Make it veggie!

Replace the chicken broth with vegetable broth. The rest of the recipe remains identical.

Preparation method

How do you make this?

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Heat the olive oil in a large pot. Add the onion and garlic and sauté over medium heat until translucent, about 3-4 minutes.

Add the peas along with the broth. Bring to a boil and simmer for 5 minutes until the peas are just tender.

Add the spinach. Simmer for another 1 minute until the spinach has wilted.

Blend everything until smooth with the cottage cheese in a blender for an even creamier result, that
is my favourite way. Season with salt and pepper.

Serve immediately, optionally garnished with an extra spoonful of cottage cheese and some fresh mint.

Want to make it a complete meal? Add nuts, seeds, kernels, roasted chickpeas, fried chicken, pasta or rice.

Tips

I prefer to freeze this soup in smaller portions, so I always have a portion ready quickly without having to thaw the entire supply.
Using frozen peas? You don't need to thaw them first, just add them directly to the pot.
For extra creaminess without extra cottage cheese, you can also add a splash of cooking cream, although I find the cottage cheese itself gives enough body.
In the refrigerator: up to 3 days in an airtight container.
In the freezer: up to 3 months, in sterilized bottles or freezer-safe containers. Let the soup cool completely before freezing.
Reheating: on the stove over low-medium heat until hot, stirring occasionally. Can also be reheated in the microwave in short intervals.