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.
- 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
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.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing
Calories: 133kcalCarbohydrates: 22gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 13mgPotassium: 463mgFiber: 7gSugar: 7gVitamin A: 923IUVitamin C: 48mgCalcium: 43mgIron: 2mg