Pea & Mint Soup

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Pea & Mint Soup

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Pea & Mint Soup

This soup is a favourite, sweet peas with a fragrant minty finish, this bright green soup is fresh but warming for colder months. Blend until completely smooth or leave a little bit of texture, the option is yours. Check out our soup section for more delicious recipes.

Ingredients

  • 1 bunch spring onion, ends trimmed & roughly chopped
  • 1 medium potato, peeled & diced
  • 1 clove garlic, minced
  • 1l vegetable stock
  • 250g frozen peas
  • 4 tbsp finely chopped fresh mint
  • Pinch of sugar
  • 1 tbsp lemon juice
  • Salt & pepper
  • 1 bunch spring onion, ends trimmed & roughly chopped
  • 1 medium potato, peeled & diced
  • 1 clove garlic, minced
  • 1l vegetable stock
  • 250g frozen peas
  • 4 tbsp finely chopped fresh mint
  • Pinch of sugar
  • 1 tbsp lemon juice
  • Salt & pepper

Instructions

  1. Put the spring onion, potato, garlic and vegetable stock in a large pot. Bring to a boil over medium-high heat then reduce heat to medium-low and leave to simmer until the potato is very tender, 15-20 minutes.
  2. Add the peas and simmer for another 5 minutes, then add the mint, sugar and lemon juice.
  3. To blitz, ladle into a heat-resistant liquidiser (make sure to follow the manufacturer’s instructions when liquidising hot contents), or use a stick blender to process to your preferred texture.
  4. Taste for seasoning then add salt and pepper as needed.
  5. Garnish as desired (we used a drizzle of cream & olive oil) and serve hot.
  6. Put the spring onion, potato, garlic and vegetable stock in a large pot. Bring to a boil over medium-high heat then reduce heat to medium-low and leave to simmer until the potato is very tender, 15-20 minutes.
  7. Add the peas and simmer for another 5 minutes, then add the mint, sugar and lemon juice.
  8. To blitz, ladle into a heat-resistant liquidiser (make sure to follow the manufacturer’s instructions when liquidising hot contents), or use a stick blender to process to your preferred texture.
  9. Taste for seasoning then add salt and pepper as needed.
  10. Garnish as desired (we used a drizzle of cream & olive oil) and serve hot.
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