With this heatwave – this would be a wonderfully cooling lunch!
Pea and Mint Soup Greens & Beans
It’s always good to have a packet of peas in the freezer. That way, you can make this bright green soup on the spur of the moment and have it ready in no time at all.
Serves 4. Vegan
1 onion
1 clove garlic
1 tbsp diary free butter or butter
100ml white wine
450g frozen peas
about 600ml vegetable stock
1 tsp grated zest from unwaxed lemon
½ bunch mint
150g plant based crème frâiche or coconut cream
salt and freshly ground pepper
freshly grated nutmeg
4 tbsp pea microgreens or sprouts.
Peel and finely dice the onion and garlic. Heat the butter in a pan and lightly sauté the onion and garlic. Deglaze the pan with the white wine, then add the peas, stock and lemon zest and bring to the boil. Cover the pan with a ld and cook for about 5 minutes or untl the peas are soft.
Rinse the mint, shake dry and pluck the leaves, set aside a few nice leaves and add the remainder, together with 100g of créme fraiche to the soup. Purée the soup until very smooth and season with salt, pepper and nutmeg. Rinse the pea microgreens or sprouts in cold water in a sieve and drain well.
Divide the soup between bowls and stir in the remaining créme fraiche.
Garnish with the microgreens or sprouts and the set aside mint leaves.
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