Pea & mint soup
- Maxine Clark
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
Ready in 25-30 minutes
A star rating of 4.7 out of 5.116 ratingsRate
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A delicious, healthy lunch or starter that's great hot or cold. This easy soup is low in calories, Serve swirled with yogurt
Freezable
Egg-free
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 bunch spring onions
trimmed and roughly chopped
-
1 medium potato
peeled and diced
-
1 garlic clove
crushed
-
850ml vegetable or chicken stock
-
900g young pea
in the pod (to give about 250g/9oz shelled peas)
-
4tbsp chopped fresh mint
-
large pinch caster sugar
-
1 tbsp fresh lemon
or lime juice
-
150ml buttermilk
or soured cream
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Nutrition: per serving
-
kcal138
low
-
fat2g
low
-
saturates0.6g
-
carbs20g
-
sugars7g
low
-
fibre6g
high
-
protein7g
high
-
salt0.6g
low
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Method
-
step 1
Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes – no longer, or you will lose the lovely fresh flavour of the peas.
-
step 2
Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
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step 3
To serve the soup cold, cool quickly, then chill – you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
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step 4
Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.
Recipe from Good Food magazine, May 2004
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A star rating of 4.7 out of 5.116 ratings
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