Yes, I am a January cliche! But the new year healthy eating is going well so far.
The soup and smoothie recipes I shared on my Facebook page last week got a good reaction, and a couple of friends have asked me for more recipes, so I thought I’d continue the theme with this pea and mint soup.
It’s so simple and cheap to make, and the result is a deliciously tasty soup with a light and zingy flavour. Quite often, pea soup recipes suggest buying fresh peas and shelling them and while I have done that previously, I am quite happy to admit I save time and money when making this soup by using frozen peas, or petite pois, for a slightly sweeter, lighter flavour.
Here’s how you make it.
Ingredients – serves 6-8
2 tbsp olive oil
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
1kg frozen peas or petite pois
1.5l vegetable stock
A good handful of fresh mint leaves, roughly chopped
Salt and pepper to taste
- Heat the oil in a large pan, and add the onion and garlic and fry on a low heat until the onions become translucent.
- Add the peas and the stock, bring to the boil and then simmer for 15 minutes.
- Add ¾ of the mint, simmer for a 3-4 minutes and then blend to a smooth consistency, adding a touch more water if the soup is too thick for you.
- Season with salt and pepper to taste.
- Stir in the rest of the mint and serve.
If you’re not healthy eating, stir a tablespoon of crème fraiche into each bowl just before serving.
I’m vegetarian, but Cardiff Daddy likes this soup with a few rashers of crispy bacon chopped up and sprinkled on top.