Pea and Mint Soup
- Total Time: 45min
- Serves: 4
Ingredients
- 3 cups boiling water
- 1 reduced-salt vegetable stock cube
- 2 tbls spoons rapeseed oil
- 2 tbls spoons fresh mint
- 1 small onion (chopped)
- 1 stick celery (chopped)
- 2 cups fresh shelled OR frozen peas
- Ground black pepper
- Reduced-fat creme fraiche OR low-fat natural yoghurt (optional)
Instructions
- Measure 3 cups of boiling water into the pot. Crumble in the stock cube and stir with a wooden spoon until dissolved.
- Heat the grapeseed oil in the pan over a gentle heat and add the onion and celery. Cook with the lid on stirring occasionally to stop the ingredients sticking to the bottom of the pan.
- Put the peas in the saucepan and add the stock.
- Bring to the boil, reduce the heat, stir and simmer for 10 minutes.
- Take off the heat and add the mint.
- Once the soup has cooled a little, blend with a blender until smooth.
- Add black pepper and creme fraiche to taste if using.
