Recipe of Super Quick Homemade Pea and spinach soup, w/ Sausage croutons

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Before you jump to Pea and spinach soup, w/ Sausage croutons recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone's active participation. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Read on for some ways to go green and save energy, largely in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. A lot of it is merely utilizing common sense.

We hope you got benefit from reading it, now let's go back to pea and spinach soup, w/ sausage croutons recipe. You can cook pea and spinach soup, w/ sausage croutons using 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Pea and spinach soup, w/ Sausage croutons:

1. Get 25 g of Dried Porcini Mushrooms.
2. Take 2 of Sausages.
3. Get 1 of Onion.
4. Get 350 g of frozen Peas.
5. Take 100 g of Spinach.

Steps to make Pea and spinach soup, w/ Sausage croutons:

1. Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside..
2. Heat a large pot with a drizzle of vegetable oil over a high heat..
3. Remove the skins from the sausages carefully and then slice the sausage meat into discs. Add them to the hot pan to brown. Meanwhile roughly chop the onion..
4. Once the sausage discs are browned and crispy, remove them from the pan and put to one side..
5. Return the pan to a medium heat and add the onion. Once browned, add the peas and spinach to the pan. Pour over the mushroom stock and cook on high for 5-10mins or until the peas are cooked..
6. Take off the heat and then use a hand blender to blend until smooth..
7. Reheat over a medium heat and then serve topped with the sausage croutons..

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