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Monday - Friday

9am - 7pm


9am - 1pm



Light Centre , 9 Eccleston Street, London, SW1W 9LX

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London Natural Health Centre, 46 Theobalds Road, London, WC1X 8NW

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This spinach and pea soup is packed with green goodness and really easy to make.

Serves 4


150g quinoa

1 tbsp coconut oil

3 shallots or 1 onion, chopped

1 celery stalk, sliced

Salt and pepper

1 litre of vegetable bouillon stock

500g peas

300g spinach, roughly chopped

1?2 tbsp ginger, crushed

1 garlic clove, crushed

Handful of mint leaves

Handful of basil leaves



  1. Cook the quinoa, drain and set aside.


  1. Melt the coconut oil in a frying pan.


  1. Add the onion or shallots and celery.


  1. Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent. Pour in the vegetable bouillon stock and bring to the boil.


  1. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint and basil.


  1. Blend to a smooth consistency or leave some texture if you prefer. Enjoy!