Pea and mint soup
This soup is so easy to make with a wonderful light, fresh flavor, that's a true taste of spring.
Servings: 2
Calories: 283kcal
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Ingredients
- ½ onion small/medium
- 1 tablespoon butter
- 2 ½ cups peas (fresh or frozen, defrosted)
- 1 ½ cups chicken stock or vegetable stock, for vegetarian version
- 2 tablespoon mint roughly chopped
- a little salt and pepper to taste
- 1 tablespoon creme fraiche approx, to serve
Instructions
- Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.
- Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
- Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around ⅛tsp of each).
- Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.
Video
Nutrition
Calories: 283kcal | Carbohydrates: 35g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 324mg | Potassium: 695mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1769IU | Vitamin C: 74mg | Calcium: 76mg | Iron: 3mg