Pea and mint soup
A classic mix of simple and fresh ingredients are what makes this pea and mint soup so special.
Peas are one of the first things I grew, I didn’t have much space so wanted something easy to grow with a high yield. We ended up eating most of them whilst sitting outside on nice summer evenings, it turns out they taste even better straight from the pod! The shoots and tendrils are also edible and extremely tasty when used in salads or stir-fries.
We are past the growing season now so start thinking ahead to next year. Kids will love watching the tendrils creep up some trellis attached to your fence or a teepee in a flowerbed so get them involved, they will have great satisfaction eating something they have grown.
6 Spring onions, trimmed and roughly chopped
1 Garlic clove, peeled and sliced
300g Fresh shelled peas (around 800g in pods)
300g Potatoes, peeled and cubed
900ml Vegetable stock
5g Fresh garden mint, chopped
1tbsp Lime juice
Pinch caster sugar
Natural yogurt to serve
Step one: Put the spring onions, garlic, potatoes and stock in a large pan. Bring to the boil, then turn down and simmer for 10-15 minutes or until the potatoes are really soft. Add the peas and simmer for a further 5 minutes.
Step two: Allow the soup mixture to cool slightly before pouring into a food processor along with the remaining ingredients. Season well and blitz until smooth.
Step three: Pour the soup back into a clean pan and reheat, do not boil. Ladle the soup into four bowls and swirl in some natural yogurt before serving.
Serves 4 as a starter or enjoy for lunch with a flat bread.
The soup will keep for 3 days in the fridge or up to 3 months in the freezer. Allow the soup to reach room temperature before chilling.
This recipe is best with fresh ingredients however if you haven’t grown your own peas this year Birds Eye Field Fresh garden peas are the next best thing.
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