Pea & mint soup is the perfect Summer soup, light, fresh and full of flavour. It makes for a great light meal or starter. Peas are full of fibre which helps you feel full and regulates blood sugar levels so you don't have blood sugar crashes and crave sugary foods. Peas are also a good source of minerals such as calcium, potassium, magnesium and iron. Mint is a digestive aid and is a really easy herb to grow in your own garden even if you only have space for a couple of pots.
- 2 tbsp Extra virgin olive oil, for frying
- 1 onion, diced
- 2 garlic cloves, minced
- 1 large potato, scrubbed and sliced
- 1L vegetable stock
- 500g peas, fresh or frozen
- 2 handfuls fresh mint, chopped
- Sea-salt and black pepper, to taste
- Heat the olive oil in a saucepan, add the onion and garlic and fry until the onion has softened. Add the potato and vegetable stock and some seasoning, bring to the boil. Turn down the heat and continue to simmer for about 15 minutes.
- Add the peas and mint and cook for a further 3 minutes, no longer, as you want to keep the vibrant green colour.
- Puree the soup using a stick blender, taste and add further seasoning if necessary.