Name: Spinach-Pea Soup with Bacon, Mint, Bread Crumbs & Pumpkin Seeds
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 12 slices bacon; 1420 ml chicken or vegetable broth; 1 small pkg fresh mint; 6 cups frozen peas; 3 leeks; ⅓ cup pumpkin seeds; 355 ml whole milk; apple cider vinegar; black pepper; extra virgin olive oil; panko bread crumbs; salt

Spinach-Pea Soup with Bacon, Mint, Bread Crumbs & Pumpkin SeedsSpinach-Pea Soup with Bacon, Mint, Bread Crumbs & Pumpkin Seeds — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

12 slices bacon

1420 ml chicken or vegetable broth

1 small pkg fresh mint

6 cups frozen peas

3 leeks

⅓ cup pumpkin seeds

355 ml whole milk

apple cider vinegar

black pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Once the pot is hot, add oil and swirl to coat the bottom. Add bread crumbs and pumpkin seeds; toast, stirring frequently, until bread crumbs are golden brown, 3-4 minutes. Transfer to a small bowl and set aside. (Reserve pot for later use.)

Medium dice bacon.

Return pot to medium-high heat. Add bacon and cook, stirring occasionally, until crispy, 5-6 minutes.

Meanwhile, using a clean cutting board, trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces.

When the bacon is done, add leek, salt, and pepper to the pot. Cook, stirring occasionally, until softened, 4-5 minutes.

Add broth, milk, and peas to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce to a simmer and cook, stirring occasionally, until peas are tender, 6-8 minutes.

Meanwhile, pick mint leaves off the stems; discard stems and roughly chop the leaves.

When the peas are tender, add mint and spinach to the pot in handfuls, waiting for the greens to wilt slightly before adding the next handful. Continue to cook, stirring frequently, until spinach is very tender, 2-3 minutes more. Remove from heat, add vinegar, and stir to combine.

Using a hand blender, purée the soup until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

To serve, divide soup between bowls. Sprinkle with bread crumbs and pumpkin seeds. Enjoy!

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