Super green Pea and Mint Soup
Really nice also with an added little bit of chilli. This one is also really good eaten hot or cold. Make in a batch and keep in the fridge for 5 days (freezes great too), and you’ll get yourself sorted for a delicious light lunch for the rest of the week.
- 10ml of olive oil
- 1/2 a red onion
- 100g of chopped leek
- 5g of fresh thyme
- 3 cloves of fresh garlic
- 1 litre of water
- 500g of frozen garden peas
- 10g of fresh mint
- 10ml of fresh lemon juice
- 100g of baby spinach
- Salt and pepper
- Bread to serve
- Heat the large saucepan to 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 high heat. Bring to 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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