Pea and mint soup
Pea and mint soup
Ingredients
Perfect portions
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Use portion calculatorRecipe
Measure 750ml of boiling water into a measuring jug. Crumble in the stock cube and stir with a wooden spoon until dissolved.
Wash the fresh mint and put into a cup, chop the mint with scissors in the cup and put to one side for later.
Heat the rapeseed oil in the pan over a gentle heat and add the onion and celery. Cook with the lid on stirring occasionally to stop the ingredients sticking to the bottom of the pan.
Put the peas in the saucepan, stir to mix in with the onions and celery and add the stock.
Bring to the boil, reduce the heat, stir and simmer for 10 minutes.
Take off the heat and add the mint.
Once the soup has cooled a little, blend with a blender until smooth.
Add black pepper and crème fraiche/yoghurt to taste if using.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.