Pea Pod Soup with Potato and Mint
Made from both the peas and the pods this vibrant colourful soup has an intense pea flavour and a creamy texture with potatoes, parsley and mint. Enjoy warm, or cold for a refreshing soup on hot summer days.
No onion? Use a shallot or half of a leek instead.
No parsley? Use coriander instead.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
170 g pod peas
170 g Potatoes
1 Onion
500 ml Vegetable stock
20 g Parsley
10 Mint leaves
Recipe:
- Peel and slice the onion, then add it to a saucepan with olive oil. Cook gently for 4-5 minutes until soft.
- Scrub the potato clean and cut into cubes, then add it to the pan with the vegetable stock. Bring to the boil, then simmer for 10 minutes.
- In the meantime, trim the ends off each pea pod and split open the shell, but there is no need to remove the peas; they can stay inside.
- Add the pea pods to the soup and cook for a further 3 minutes.
- Pour the soup into a high speed blender along with the parsley and mint. Blend until smooth and season to taste with salt. If small fibres still remain, pass through a sieve. Enjoy hot or cold.
How to store
Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 3 months.
