Pea and Mint Soup
Lots of lovely fresh mint is the key to this super simple but delicious spring soup.
|450g bag frozen peas|
|800ml vegetable stock|
|1 handful fresh mint, chopped|
|salt and pepper|
|cream or Greek yoghurt, to serve|
Cook the peas in the stock. Add in most of the mint – hold back 2 tablespoons for garnish and hold back 4 tablespoons of cooked peas. Blitz and serve with a swirl of cream or Greek yoghurt and mint. Can be served hot or cold.
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