Pea and Mint Soup

Method

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1. Heat the oil in a saucepan over medium heat and cook the onion for 5 minutes until soft.

   Mark done Start 5 min timer

2. Add the potato and stock, bring to a boil and simmer 8 minutes until the potato is tender.

   Mark done

3. Add the peas and cook 2 to 3 minutes, just until heated through.

   Mark done Start 2 min timer

4. Take off the heat, add the mint, salt, pepper and lemon juice and blend until completely smooth.

   Mark done

5. Taste for salt and serve hot, or chill and serve cold.

   Mark done

Chef’s Tips

• Do not overcook the peas. A few minutes is enough to keep the colour bright.
• Add the mint to the blender, not the pot. Heat dulls it.
• Serve hot or cold. It is good either way.

Pairing Suggestions

• Crusty bread
• A poached egg
• Crumbled feta

Storage & Reheating

Refrigerate up to 3 days and eat cold or reheat gently. The colour dulls after a day. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.