Healthspan Vegan Recipe

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Super summer greens soup

Serves 4

Rob Hobson, Healthspan Head of Nutrition, says: "Spring and summer give us some wonderful green vegetables that work brilliantly in soup. This soup is packed with folate which is required to make healthy red blood cells and important during the early stages of pregnancy. Frozen peas are also a good source of protein for vegans."


  • 2 tbsp extra virgin olive oil

  • 1 large onion, peeled and finely chopped

  • 2 garlic cloves, peeled and finely chopped

  • 2 courgettes, trimmed and sliced thinly

  • 2 medium-sized white potatoes, peeled and diced

  • 350g frozen peas

  • 750ml vegetables stock (made from stock cubes)

  • 200g fresh baby spinach

  • 1 handful fresh mint, finely chopped

  • 1 handful fresh coriander, finely chopped


  1. Set a large saucepan over medium heat. Add the oil, onions and garlic and cook gently for 5 minutes until softened. Then add the courgette, potatoes and peas.

  2. Pour in the stock and simmer for 10-15 minutes until the potato is cooked. Take the pan off the heat, stir in the spinach until wilted and then add the mint and coriander. Blitz in a blender until smooth.

  3. Serve in small bowls and garnish with a drizzle of olive oil and mint leaves.

Nothing beats a healthy, balanced diet to provide all the nutrients we need. But when this isn't possible, supplements can help. This article isn't intended to replace medical advice. Please consult your healthcare professional before trying supplements or herbal medicines.



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