Sunday, 27 August 2017

Easy Pea Soup

I've been making this soup for a good few months now and am fully converted to the fabulous use of the humble frozen pea. I love the convineance of soup: cheap, frugal and easy to make. I can assure you once you've made your own homemade soup, you will not resort to purchasing the shop brought kind. Fresh peas are in season at the moment, but as I want to eat this soup all year round, irrespective of the weather, frozen peas are my go to key ingredient. This soup is a variant on the classic Pea and Mint soup, but being always hungry and ask frugal, I also added a potato (extra carbs) and the courgette (always in the fridge) to add additional vitamins. If you don't have courgette, swap with green peppers or a handful of spinach/kale - whatever green vegetables you have at home.


Serves 4-6
Ingredients
1 tbsp vegetable oil
1 onion, peeled and diced
2 garlic cloves
500g frozen peas
1 large courgette ends removed and sliced 
1 large potato, skin removed and diced
750ml hot vegetable stock
1tbsp lemon juice
3tbsp fresh mint

Method
Pour the oil in a saucepan and cook the onions until they begin to start to brown, this should take 3-4 minutes. Add the garlic cloves, frozen peas,  courgette, potato and vegetable stock, bring to the boil and leave to simmer for 15 minutes, or until the potato is soft. Add the lemon juice and mint to the soup mixture and pour into a blender, blitz until smooth. Pour the soup in bowls and serve.

*The soup can also be frozen. 
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