Pea and Mint Soup
Amanda
This pea and mint soup is light and refreshing. Made with frozen peas, it's quick frugal and keeps its natural gorgeous colour.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Lunch, Snack
Cuisine British
Servings 4
Calories 267 kcal
Large Saucepan with lid
Sharp knife
Wooden spoon
blender or stick blender
- 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
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
Calories: 267kcalCarbohydrates: 37gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 309mgPotassium: 687mgFiber: 11gSugar: 12gVitamin A: 1585IUVitamin C: 76mgCalcium: 77mgIron: 3mg
Keyword budget friendly, pea and mint soup