dairy-free pea and mint soup

http://calgaryavansino.com/recipes/dairy-free-pea-mint-soup/

  • Serves

    makes 4 servings

  • Preparation Time

    5 minutes

  • Cooking Time

    15 minutes

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 medium onions, chopped (approx. 200g chopped onion)
  • 1 courgette, chopped (approx. 150g chopped courgette)
  • 1 medium potato, peeled and chopped (approx. 80g chopped potato)
  • 3 cloves garlic, peeled and finely grated
  • 1 litre boiling water
  • 1 vegetable stock cube
  • 450g frozen peas
  • 1 handful fresh mint or approx. 1 cup of picked mint leaves, chopped, plus extra small leaves for decoration
  • 1 tbsp lemon juice
  • Salt and pepper, to season
  • 1 tbsp extra virgin olive oil
  • 2 medium onions, chopped (approx. 1 and 1/2 cups chopped onion)
  • 1 courgette, chopped (approx. 1 cup chopped courgette)
  • 1 medium potato, peeled and chopped (approx. 1/2 cup chopped potato)
  • 3 cloves garlic, peeled and finely grated
  • 4 cups boiling water
  • 1 vegetable stock cube
  • 3 cups frozen peas
  • 1 handful fresh mint or approx. 1 cup of picked mint leaves, chopped, plus extra small leaves for decoration
  • 1 tbsp lemon juice
  • Salt and pepper, to season
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This is so easy to make but is bursting with fresh, vibrant flavour. Make plenty, freeze it down and you’ve got a back-up plan for busy days or extra guests!

In a medium pan heat the oil, add the onion and cook over a medium heat until softened. Add the courgette and potato and cook for a further 2-3 minutes until the onion and courgette starts to turn golden.

Add a splash of water if the pan appears dry, then add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma and smells cooked (it’ll start to have a golden appearance too).

Add the boiling water and stock cube and bring to the boil. Then add the frozen peas and return to the boil for a few minutes. Check the potato is cooked by this stage and that the peas have defrosted, if not cook for a further 1-2 minutes and check again.

Once ready, remove from the heat, add the mint leaves and lemon juice and blitz with a stick blender until consistency is smooth and creamy. Check for seasoning and serve with some small mint leaves scattered over the top.