Pea & Mint Soup
Super healthy, amazing colours and a real crowd pleaser. The vegan buttermilk gives a lovely, creamy quality and depth of flavour. Enjoy 🙂
Taken straight from our Summer Guide, if you like this dish there are over 25 deliciously sun-drenched recipes to choose from, only £3!
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Total time
35-40
Cuisine
British
Meal
- soups-starters
- lunches
Servings
4-6
Ingredients
- 1 bunch spring onions, trimmed and roughly chopped
- 1 medium potato, peeled and diced
- 1 garlic clove, crushed
- 850ml/3½ cups vegetable stock
- 900g/2lbs young peas in the pod OR 250g/1⅓ cups frozen peas – remove 3 tbsp and set aside
- 4 tbsp chopped fresh mint
- Large pinch caster sugar
- 1 tbsp fresh lemon or lime juice
Vegan buttermilk. In a jug, mix:
- 150ml/½ cup + 2 tbsp unsweetened soya or other plant milk
- 2 tsp of ONE of these: lemon juice, apple cider vinegar, or white vinegar
- Stir with a fork or whisk
Instructions
- Make the buttermilk and set aside.
- Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft.
- For the garnish, cook 3 tbsp of the peas for 2-3 minutes. Drain, put in a bowl of cold water and set aside.
- Add the remaining peas to the soup base and simmer for about 3-4 minutes. Don’t overcook.
- Stir in the mint, sugar and lemon or lime juice, cool slightly then blend to the consistency you prefer. Stir in half the buttermilk mixture and season with salt and pepper.
- To serve the soup cold, cool quickly, and then chill. If you want it warm, reheat without boiling (the buttermilk will curdle otherwise).
- Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.
Keywords
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