resources > recipes > green pea and mint soup

This recipe comes from Vegan Feasts by Rose Elliot. This soup is very quick, so is ideal if you want to whizz something up in a hurry. It is fine to use dried mint if you can't get fresh.

Green Pea and Mint Soup

1 onion, chopped
1 tbsp oil
8 oz (225g) potaotes, peeled and cut into 1 cm dice
1 lb (450g) frozen baby peas
4-5 sprigs mint
11/2 pints (850 ml) water or light veg stock
1.2 tbsp freshly squeezed lemon juice
salt and pepper
soya cream, optional, to serve
chopped fresh mint, to garnish

1. Fry onions in oil for 5 mins without browning. Add potatoes and cook gently for further 5-10 mins without browning. Add the peas, mint and water and simmer for 15-20 mins, until veg is very tender.

2. Puree then add lemon juice, and season. Serve with soya cream and a sprinkle of fresh chopped mint.