Pea and Mint Soup
Fresh, fast and full of flavour, this 10-minute Pea and Mint Soup is a green goddess in a bowl. Packed with sweet petit pois, fragrant mint and a zing of lemon, it’s a vibrant blend that’s as nourishing as it is refreshing. Finished with a swirl of creme fraiche, toasted pine nuts and a glug of olive oil, this soup is proof that wholesome eating can be simple, satisfying and seriously delicious.
Serves 4
- Prep 3 minutes
- Cook 7 minutes
- Total 10 minutes
Storage Tupperware in the fridge for 3 days or freezer for 3 months
Ingredients
- 1 tbsp olive oil or butter, plus more olive oil to serve
- 1 medium onion or leek, finely chopped
- 3 celery sticks, finely chopped
- 2 garlic clove, minced
- 650g Pack’d petit pois
- 600ml vegetable stock
- Salt + pepper to taste
- Juice and zest of 1/2 lemon
- 4 tbsp creme fraiche
- 1 - 2 tbsp finely chopped mint to taste
- 2 tbsp toasted pine nuts
Method
Heat the olive oil or butter in a non-stick soup pan or dutch oven. Add the onion and cook for 3 minutes until soft. Add the garlic for 1 minute.
Add the frozen peas and stock and bring to a boil then reduce to simmer and cook covered for 2 - 3 minutes until the peas are just soft.
Add half the mint and blitz in a high speed blender or use a stick blender. Season with salt and pepper, add half the lemon juice and zest, taste and add more if desired.
Add Pea and Mint soup to bowls and dollop with creme fraiche and top with toasted pine nuts, black pepper, mint leaves and a good glug of olive oil.
Option to add a pinch of red pepper flakes if you like too.
