Alive and Cooking

Red and Green Soup

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500g spinach
3 litres chicken stock (4 tbsp Vegeta chicken stock / 3 litres water)
5 spring onion tops (the green bit), chopped
1 celery heart chopped
Splash of white wine
200g fire roasted red peppers
2 tomatoes peeled and seeded
1 red chilli chopped
Splash of red wine
Extra light olive oil


1. In a medium sized saucepan, splash in some oil and fry the celery heart and spring onion until just softened, then pour in the wine and boil.

2. Toss the spinach into the saucepan followed by the stock, pop on a lid and bring to a boil, take off the lid and simmer for 10 minutes, then blend until smooth.

3. In a hot pan fry the tomatoes and chillies until the tomatoes start to break down, then pour in the red wine and boil, next slide in the red peppers and heat through, once it bubbles blend until smooth.

4. Serve with mostly green but a good swirl of red.

Red and Green Soup