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Summer super green Pea and Mint Soup.

Perfect for a light summer soup. Really nice also with an added little bit of chilli. This one is also really good eaten cold too if it is a particularly hot day. Make in a batch and keep in the fridge for 5 days (freezes great too)

  • Cuisine: Light Lunch
  • Preparation Time: 15 Minutes
  • Cooking Time: 20 Minutes
  • Total time: 35 Minutes
  • Servings: Makes 8 Portions
  • Allergens: Nuts
  • Requires: Chopping board, chefs knife, large saucepan, wooden spoon and a blender

Ingredients

  • 500g of frozen garden peas
  • 1/2 a red onion
  • 3 cloves of fresh garlic
  • 10g of fresh mint
  • 10ml of fresh lemon juice
  • 100g of chopped leek
  • 5g of fresh thyme
  • 100g of baby spinach
  • 1litre of water
  • 10ml of olive oil
  • Bread to serve

Method

  • Heat the large space-pan to a medium heat and add the oil
  • Roughly chop the onion, leek, thyme and garlic and add it to the pan
  • Cook until the items have softened and started to take on a little colour
  • Add the 1 litre of water and turn up the pan to a high heat. Bring to the boil and simmer for 15 minutes
  • Turn down to a low heat and add the peas and the fresh mint, let this sit for 5 minutes to cook the peas but not too much that they discolour
  • Add the lemon juice and stir well
  • Season with salt and pepper
  • Blend the soup adding the spinach as you do so (raw), this will help keep the soup and amazing green colour
  • Serve up into bowls and enjoy with some fresh bread or store in a container for later

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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