The peas are packed with protein and fibre so the soup keeps you feeling fuller for longer without being heavy.
The mint is great for digestion and it’s cooling. You can use other herbs or something like watercress in place of mint – but I always come back to this combination.
Ingredients
- one diced onion
- two cloves of chopped garlic
- dash of oil – I use either olive oil (not extra virgin) or coconut oil, but you can also just use some hot water.
- 400g frozen garden peas
- 700ml water (approx)*
- bunch of fresh mint
- two teaspoons vegetable bouillon powder or a stock cube
- salt and pepper
- optional – a blob of yoghurt (or soy cream) to serve
Method
Soften the onion and garlic in a large saucepan with the oil and a pinch of seasoning until the onions are clear, but not brown. Meanwhile get the kettle on and boil the water.
Tip the frozen peas in the pan and add the boiled water so that it is about 1-2cm higher than the peas. Keep it on a gentle simmer. Crumble in the stock cube/bouillon powder.
Roughly chop the mint leaves to help release the flavors – it’s ok to have a few thin stalks in there too. After about 4-5 minutes, or when the peas are ready, add in the chopped mint and turn off the heat.
Pour the mix into a blender jug and whizz it until smooth. You can use a hand blender but from experience, you may be finding tiny little flecks of green around the kitchen for some time!
Serve in bowls with a drop of yoghurt or cream if you like. It goes really well with Turkish flatbread.
*The measurements for the peas and water are approximate – these amounts make 2 to 3 medium-sized bowls of thick soup. If you want to make it go further just add a bit more water with a little extra stock. You can also add some chopped potato or swede – cook these until nearly soft before adding the peas. You can freeze any leftover fresh mint for next time.
