Pea and mint soup
A bright green soup from a bag of frozen peas, with mint and a squeeze of lemon. On the table in 20 minutes, from the freezer and the cupboard.
- Time
- 20 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Chop the onion finely and pick the mint leaves from their stalks.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft and translucent.
- Add the frozen peas, crumble in the stock cube and pour in 600 ml of water. Bring to the boil, then simmer for 6 minutes, until the peas are tender and still bright green.
- Take the pot off the heat, add most of the mint and blend with a stick blender until smooth.
- Stir in the oat cream and the juice of half the lemon. Taste and add more lemon, salt and black pepper as needed.
- Serve in bowls with the remaining mint leaves on top.
Tip Serve it cold in summer. Chill it for a few hours and thin it with a splash of water.
Per portion
| Energy | 403 kcal |
| Protein | 19 g |
| Carbohydrate | 38 g |
| of which sugars | 20 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 17 g |
| Salt | 2.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- frozen peas600 g
- onion1
- mint½ bunch
- oat cream100 ml
- lemon1
- vegetable stock cube1
- olive oil1 tbsp
