Recipes

LFHW UK

Pea and Mint Soup

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Total Time 45

Servings: 4

Course: Soups

Ingredients Method

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)

Method

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.

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