Easy Peasy Pea Mint Soup, nice bright flavours
This soup is made with ingredients I almost always have in my fridge-freezer. I have to admit I don’t always have fresh mint to hand. But since I love rice and chickpea tabbouleh I do often have some fresh mint.
Because they’re such a staple it can be easy to forget how good peas are for you. They’re very nutritious and full of protein and fibre.
If you have some Parmesan cheese it’s a lovely topping for this. But it’s also good with just a squeeze of lemon or some mustard.
Easy Peasy Pea Mint Soup
Yield: Serves 2
Suitable for: Gluten-free diet
Ingredients:
- ½ tbsp sunflower oil
- 10g butter
- 2 onions, chopped
- 5-6 inner celery stalks and leaves, sliced
- 600g garden peas
- 1 pint stock, chicken or vegetable
- nutmeg
- 25g fresh mint, leaves picked off stems
- 1 lemon
- salt & freshly ground black pepper
Instructions:
- Heat the sunflower oil in a saucepan. Add a pat of butter. When the butter has melted turn the heat down to gentle and stir in the onions. Cover the pan and let the onions soften for 15 minutes. Stir in the celery, cover the pan and leave for another 2 minutes. Add in the peas and stock, and grate in soe fresh nutmeg. Turn up the heat and bring to boil. Cover the pan. Leave the peas boil on high for 6 minutes or until they're cooked through and tender. Turn off the heat. Add the mint and cover the pan again for a minute just to soften the leaves a little but keeping the taste very fresh. Using a stick blender blend to a thick soup consistency. Squeeze in the juice of 1 lemon. Taste and season according to taste. Serve as is or with cheese or mustard as a topping.
Enjoy!
