This spring pea and mint soup is fresh, creamy, low calories, healthy and vegan. Recipe adapted from Jamie Oliver's cookbook
- 1 tablespoons extra virgin olive oil
- 1 stalk celery chopped
- 1 medium onion chopped
- ½ clove garlic chopped
- 1 cube vegetable stock or 1 teaspoon homemade vegetable stock powder
- 780 ml (3 1/4 cup) water
- 400 grams (14 ounces) fresh or frozen peas
- a small bunch of fresh mint
- freshly ground black pepper
Place a large pan on high heat with 1 tablespoon of extra virgin olive oil. Add the chopped celery, onion and garlic and sautee for about 5 minutes, stirring occasionally with a wooden spoon.
Put the stock into a jug with the hot water. Stir until it's dissolved.
Add the stock and peas to the vegetables (if you are using frozen peas there is no need to defrost them).
Stir and bring to the boil.
Reduce the heat, put the lid on and simmer for about 10 minutes.
When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
Using a blender (or hand blender) pulse the spring pea and mint soup until smooth.
If serving cold, transfer the soup to the refrigerator to chill.
Garnish with a sprig of fresh mint and enjoy it!
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Nutrition InformationAmount per serving (443 g)
— Calories: 164
, Fat: 5.2g
, Saturated Fat: 0.7g
, Sodium: 110mg
, Carbohydrates: 23.2g
, Fiber: 8.2g
, Sugar: 7.8g
, Protein: 7.5g
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