I love soup. It’s so quick and easy to throw together, will warm your soul on a cold day and is great for using up left over veggies hiding in your fridge!
As my first recipe on this blog I have thrown together a Pea and Mint soup which tastes so fresh and reminds me of summer on this grey February day.
It is worth mentioning that in early 2019, I transformed a patch of my garden into a small vegetable patch. The garden on this house had been neglected for years and was very overgrown when I moved in. I was keen to try my hand at grow your own and also have a garden that looked nice too so I used half for a ‘traditional’ garden with a patio and lawn and the back half into a vegetable garden complete with pet chickens to keep the pests down and a greenhouse I picked up on Facebook market place for £30!
The end result was a glutton of peas and potatoes and some garden mint that has slightly taken over resulting in the below recipe. I used fresh peas that I had blanched and frozen for this soup so frozen peas do work just as well as fresh!
You can serve this soup hot or cold- I prefer it hot. To serve cold follow the instructions below then cool quickly and chill. You may need to add slightly more stock or some water if you plan to serve it this way as it tends to thicken up as it cools down.
I served my soup with some warm bread for dunking!
250g Fresh shelled or frozen peas
1 onion roughly chopped
1 medium potato, diced
2 cloves of garlic, crushed
800ml vegetable stock
1 Handful of fresh mint chopped (about 4 tablespoons worth)
1 pinch sugar
1 tbsp lemon juice
Make it Vegan: Swap 150ml Milk for a Vegan Milk alternative
- Put the onion into a large pan with the potato and garlic. Sweat for a few minutes until softened.
- Add the stock and bring to the boil, turn down the heat and simmer for 10-15 minutes until the potato cooked.
- Add the peas to the soup and simmer for 5 minutes
- Turn off the heat and stir in the mint, sugar, lemon juice and milk.
- Add to blender and whizz until smooth, season to taste.
- Transfer the soup back to the pan if it has lost too much heat and warm through for a minute
- Serve in bowls with a hearty chunk of bread and drizzle with extra milk or milk alternative if you wish.
This recipe makes 4 servings and is roughly 108 calories per serving. (this does not include the bread I served it with)