Pea and mint soup
A delicious and healthy recipe for pea and mint soup that can be made with fresh or frozen peas. Can be served chilled or warm. Suitable for vegans and vegetarians.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium potato peeled and chopped
- 1 litre vegetable stock homemade or from a stock cube (check it's gluten free if needed)
- ½ lettuce washed and roughly chopped
- 500 g peas frozen or fresh
- 2 handfuls fresh mint leaves
- ½ lemon juiced
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large pan and add a chopped onion. Allow to soften but not brown.
- Add 1 litre of vegetable stock and a chopped potato and simmer until the potato is soft. This should take about 15 minutes.
- Add ½ lettuce, 500g peas and 2 handfuls of roughly chopped fresh mint leaves and bring back to the boil.
- Cook for a couple of minutes until the peas have cooked.
- If serving chilled transfer the soup to a cool bowl over a bowl of ice cubes or the coldest water to cool through as quickly as possible - this way the peas don’t lose their vibrant colour.
- Once cooled blend and add salt and pepper, more water if needed and lemon juice to taste.
- Refrigerate as soon as cool enough for at least two hours and then serve with an ice cube and mint leaf to garnish.
- You can also swirl some cream through when you serve.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing
Nutrition
Calories: 133kcalCarbohydrates: 22gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 13mgPotassium: 463mgFiber: 7gSugar: 7gVitamin A: 923IUVitamin C: 48mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!