• 2018
  • February
  • Fast fixes
  • Lunch
  • Cream

Pea and Mint Soup

  • 35 min
  • 2 servings

Pea and Mint Soup

This is a really simple but incredibly tasty soup. It will keep happily for a few days or you can freeze it in batches.

 

Step by Step (tick the boxes as you go)
  • 1 Heat the olive oil in a saucepan
  • 2 Add the finely chopped onion and sweat gently until softened
  • 3 Add the frozen peas, toss around the pan for a few minutes
  • 4 Add the stock and the mint leaves and cook on a simmer for about 10-15 minutes
  • 5 Transfer the mixture to a food processor or blitz with a hand blender until smooth
  • 6 Put the soup back in the saucepan and season with salt and pepper to taste
  • 7 Add the cream and simmer gently
  • 8 Fry the chopped chorizo in a non-stick saucepan with no oil until really crispy, sprinkle over the soup and serve
Ingredients
  • One bag of frozen peas
  • One large onion finely chopped
  • 1 cup of fresh mint
  • 1 pint of vegetable or chicken stock
  • ½ cup of single cream
  • 1 tbsp Olive Oil
  • 1 tbsp chopped chorizo to serve
You’ll need
  • Saucepan
  • Food processor or hand blender
  • Non-stick frying pan or saucepan