Pea and mint soup
This versatile soup can be served warm or chilled, depending on the season.
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g
Main meal
Ingredients
Serves
people
Method
- Add potato, peas and stock and bring to the boil, then reduce heat and simmer gently for 20 minutes.
- Stir through mint.
- Remove saucepan from heat. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
- If necessary, return soup to heat for a further 5 to 10 minutes, or until heated through.
- Transfer soup to bowls/mugs.
- Serve topped with a dollop of yoghurt, a sprinkling of black pepper and a bread roll.
Tips
- This soup can also be served chilled. To do this, transfer the soup to a large container at the end of step 3, cover and refrigerate for 4 hours, or overnight.
- Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.
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