Summer Greens Soup by Jenny Tschiesche: A Fresh and Nourishing Delight
Elevate your summer dining with Jenny Tschiesche’s Summer Greens Soup, a light yet nourishing dish that’s perfect for the warmer months. Packed with a variety of fresh, seasonal green vegetables, this vibrant soup is not only rich in flavour but also brimming with essential nutrients. Whether you’re looking for a quick lunch or a refreshing starter, this recipe brings the best of summer’s bounty to your table.
Jenny Tschiesche, renowned for her wholesome and accessible recipes, has crafted this soup to be as nutritious as it is delicious. With ingredients like spinach, peas, and courgettes, every spoonful offers a burst of fresh, garden-picked flavours. The soup is effortlessly prepared using your Instant Pot, making it both time-efficient and full of natural goodness.
Serve this delightful Summer Greens Soup with a side of freshly baked bread or pair it with crispy air-fried meatballs for a heartier option. Whether enjoyed hot or cold, this dish is a perfect way to embrace the light, healthy, and flavourful cuisine of the summer season.
Ingredients
- 1 onion
- 2 tsp olive oil
- 600ml vegetable stock
- 400g frozen peas
- 200g spinach or romaine lettuce
Instructions
- To star your summer greens soup, finely dice the onion and add to the inner pot with the olive oil.
- Select Sauté and cook the onions until soft.
- Add a little bit of the stock, and deglaze the base of the inner pot with a wooden spoon.
- Add the rest of the stock, and the remaining ingredients and secure the lid.
- Select Pressure Cook for 1 minute on High, followed by a quick pressure release.
- Once cooked, blend the ingredients together until smooth and enjoy summer greens soup in a bowl!