Spring Pea and Mint Soup
This spring pea and mint soup is fresh, creamy, low calories, healthy and vegan. Recipe adapted from Jamie Oliver's cookbook
Ingredients
- 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
- 3 ¼ cup (780 ml) water
- 14 oz. (400 g) fresh or frozen peas
- a small bunch of fresh mint
- salt
- freshly ground black pepper
Instructions
- 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!
Nutrition
Serving: 443g | Calories: 164kcal | Carbohydrates: 23.2g | Protein: 7.5g | Fat: 5.2g | Saturated Fat: 0.7g | Sodium: 110mg | Fiber: 8.2g | Sugar: 7.8g
