Pea and mint soup
April 23, 2020
: 6
: 10 min
: 30 min
: Easy
Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.
Ingredients
- 30g butter
- 1 tbsp olive oil
- 1 bunch spring onions, trimmed and roughly chopped
- 1 leek, trimmed and roughly chopped
- 1 medium Maris piper potato, peeled and diced
- 3 large garlic cloves, roughly chopped
- 500ml best quality chicken stock (we used Daylesford’s Organic Chicken Bone Broth)
- 250ml water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch Turmeric
- Pinch Aleppo chilli
- A few shavings fresh nutmeg (optional)
- 200-250g frozen peas
- 25g fresh mint leaves only, chopped
- 2 stems cavolo nero kale leaves, destemmed, chopped
- 1 stem curly kale leaves, destemmed, chopped
- 100-150ml half fat crème fraiche
Directions
- Step 1 Melt the butter in a large saucepan (with a lid) on low heat.
- Step 2 Put the spring onions, leek, potato, garlic in the saucepan and drizzle the olive oil on top. Sweat for 10 minutes with the lid on, over medium heat.
- Step 3 Add the stock and water, salt, pepper, chilli, turmeric and nutmeg. Bring to the boil, and then turn down the heat and simmer for 10-15 minutes (until the potato is very soft).
- Step 4 Add the peas and kale and simmer for 5 minutes.
- Step 5 Take off the heat an stir in the mint. Blend with a stick blender until smooth. Add the crème fraiche and blend briefly to combine.
Variations:
- For a vegetarian version, swap the chicken stock for vegetable stock. For a vegan version, omit the butter use 1-2 tablespoons olive oil instead.
Farnam Street recently shared a blog post that captures the Roman philosopher, Seneca’s point of view on the value of time. While the soup is simmering, take a few minutes to read Seneca on The Shortness of Time. It will inspire you to re-evaluate how you use your time to create an enriching life.
