1 onion
6 dl (2½ cups) water
2 dl (¾ cup) oat cream
2 vegetable bouillon cubes
500 g (18 oz) green peas
300 g (10 oz) frozen spinach
Salt to taste
Oil
Sauté the onion in the oil for a few minutes without browning it. Pour over the water and add the bouillon cubes and cook for a few more minutes. Add the peas and spinach and cook for 5–10 minutes. Pour in the oat cream. Blend the soup smooth with a hand blender or in a regular blender.