Description
Pea and mint soup recipe, which is easy to make and can also be made vegan by omitting the cream and butter. In fact, I often omit those to make a healthier soup. Pea and mint soup sounds a weird combination but it is a great one. Pea and mint soup can also be made from frozen peas, which most people have in their home.
Ingredients
- 700g Peas - frozen can be used as well a fresh
- 1 large onion sliced
- 1 medium potato cut into cubes
- 2tbsp olive oil
- Knob of butter (optional)
- 1 litre of vegetable stock
- Good handful of mint leaves
- Salt & pepper to taste
- Swirl of cream at the end (optional)
Instructions
Melt the butter (if using) and olive oil in a large pan. Add the onion and potato and gently cook for around 5 minutes. Then add the stock and cook with a lid on for further 10 minutes so that the potato is cooked and soft.
Place in the peas and mint and bring it to fast simmer for a further 3 – 4 minutes. Blend the mixture until smooth. For extra smoothness the soup can be passed through a sieve which will leave it ultra silky. You can alter the texture and thickness of this soup to your liking by adding a little extra stock, or just allowing the soup to cook and reduce for longer.
You can as an option, swirl some single cream or creme fraiche into it, with an extra mint sprig for decoration.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Soup
- Method: Stove Top
- Cuisine: British
Nutrition
- Serving Size: 1/4th
- Calories: 265
- Sugar: 11.4g
- Sodium: 915.9mg
- Fat: 10.7g
- Saturated Fat: 2.9g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 34.2g
- Fiber: 9.5g
- Protein: 10.2g
- Cholesterol: 7.6mg