The warmer spring months are upon us, so what better way to enjoy a vibrant fresh pea and mint soup, than outside in the sun, with a hunk of gluten free bread for dunking? You can enjoy this one hot or cold.
- 300g garden peas
- A good bunch fresh mint, chopped (you’ll need about ¼ cup when diced)
- 1 large potato, peeled and diced
- 1 garlic clove, crushed
- 900ml gluten free vegetable stock
- 6 spring onions, diced
- 1 tbsp lemon juice
- Pinch white sugar
- Freshly cracked black pepper
WHAT YOU NEED TO DO
Bring the stock to a boil in a large pan and add the potato, spring onions and garlic. Once boiling, reduce the heat and simmer for around 20 minutes or until the potato has softened.
Now add in the peas and simmer in the mixture for 5 minutes to keep the flavour of the peas.
Pop in the mint and lemon juice and stir well. Add in the sugar, stir again then pour the mixture into the food processor and blitz up until it’s nice and smooth. It’s up to you how thick or smooth you like your soups, so blitz to taste.
Turn off the food processor and have a little taste. Season with salt and pepper and taste again. Assess if you need to add any more seasoning.
Now you can either serve the soup warm, or leave to cool for a more refreshing lunch in the sun. If you want to cool it, you may need to add a little more stock when you’d like to serve it, just to loosen it up again. Serve with a chunk of gluten free bread and enjoy.
Suggested sides: Homemade gluten free bread