Pea and Mint Soup
This pea and mint soup is light and refreshing. Made with frozen peas, it's quick frugal and keeps its natural gorgeous colour.
Equipment
- Large Saucepan with lid
- Sharp knife
- Wooden spoon
- blender or stick blender
Ingredients
- 1 onion
- 1 litre vegetable stock
- 600 g frozen peas
- 1 potato large
- 4 tablespoon mint chopped
- 1 teaspoon caster sugar
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 tablespoon oil
- ½ teaspoon pepper
- ½ teaspoon salt to taste
- pinch bicarbonate of soda
For the garnish
- 4 tablespoon double cream
- 1 teaspoon mint chopped
Instructions
- Peel the onion, garlic and potato.
- Chop the potato into small chunks, and finely chop the garlic and onion.
- Take the mint leaves off the stem and roughly chop.
- Heat the oil in a large saucepan over a medium heat.
- Add the onions and cook for about 5 minutes until they turn translucent without colouring.
- Mix in the chopped garlic and cook for a minute to release the flavour.
- Add the chopped potatoes and stock to the saucepan.
- Bring to a simmer and cook for 10 minutes with the lid on, until the potatoes are tender.
- Add the peas, bicarbonate of soda and simmer for 5 more minutes.
- Remove from the heat and stir in the mint, sugar and lemon juice.
- Blend until smooth and return to the pan.
- Add the salt and pepper to taste then transfer into bowls.
- Garnish with the mint and a swirl of cream
Nutrition
Calories: 267kcalCarbohydrates: 37gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 309mgPotassium: 687mgFiber: 11gSugar: 12gVitamin A: 1585IUVitamin C: 76mgCalcium: 77mgIron: 3mg
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