AuthorAngélique WilsonA spring soup that’s fresh and light. Serve hot or cold, but never chilled, it doesn’t suit the flavour. Freezer friendly for up to 3 months
1 White onion, finely diced
1 Garlic clove, finely diced
1 tbsp Extra virgin olive oil
500 g Petit pois (peas) frozen or fresh depends when you’re making this recipe
600 ml Vegetable stock
30 g Fresh mint leaves
1
Gently fry the onions and garlic in a pan with the oil for 5 to 10 minutes on a low heat. Cover until soft, but not coloured.
2
Stir in the petit pois and the veggie stock. Then bring to a boil, simmer for 5 minutes.
3
Cool slightly, roughly 2 -4 minutes off the heat. Add the mint leaves and whizz with a hand blender to a smooth purée.
4
Serve chilled or warm.
Extras
5
Add 100g cooked bacon or ham diced
Garnish
6
-Croutons
- mint leaves
-drizzle of olive oil
-savoury scone
CategoryLight Bites
Ingredients
1 White onion, finely diced
1 Garlic clove, finely diced
1 tbsp Extra virgin olive oil
500 g Petit pois (peas) frozen or fresh depends when you’re making this recipe
600 ml Vegetable stock
30 g Fresh mint leaves