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Pea & mint soup with wand dippers

A bowl of pea & mint soup with wand dippers

Pea & mint soup with wand dippers

Name: Pea & mint soup with wand dippers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 2 tsp vegetable oil; 1 onion roughly chopped; 1 large potato chopped; 1 garlic clove finely grated or crushed; 1l vegetable stock; 350g pack ready-rolled puff pastry; 75g cheddar finely grated; 750g frozen peas; handful of mint leaves plus extra shredded leaves to garnish

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.5 ratingsRate

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Celebrate World Book Day and get inspired by children’s book The Worst Witch, with warming bowls of pea and mint soup served with cheesy ‘wand’ dippers

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
1 onion

roughly chopped
1 large potato

chopped
1 garlic clove

finely grated or crushed
1l vegetable stock
350g pack ready-rolled puff pastry
75g cheddar

finely grated
750g frozen peas
handful of mint leaves

plus extra shredded leaves to garnish

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Nutrition: Per serving (8)

kcal331
fat16g
saturates8g
carbs31g
sugars8g
fibre8g
protein11g
salt0.9g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over a medium heat and fry the onion for 6-8 mins until softened. Add the potato and garlic, and cook for a couple of minutes more before pouring in the stock and simmering for 12-15 mins until the potato is just tender.
step 2

Meanwhile, unravel the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then scatter over the cheese and season with black pepper, if you like. Bake for 10-12 mins until golden.
step 3

Once the potato is just tender, tip the peas and mint into the soup mixture, and cook for 5-8 mins until the peas are defrosted and tender. Remove from the heat and blitz using a hand blender. Ladle the soup into bowls, scatter over the shredded mint leaves, then serve with the pastry wands for dunking.

Recipe from Good Food magazine, March 2023

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