Pea and mint soup
Fancy a soup that's going to brighten your day? This vibrant green pea and mint soup will do just that. Packed with peas and fresh mint, it's the perfect dish to refresh your taste buds this summer. Serve alone or try serving with your favourite bread or crackers.
- 25ml vegetable oil
- 150g white onion, roughly chopped
- 2 sticks celery, roughly chopped
- 200g potatoes, peeled and roughly chopped
- 10g fresh mint, roughly chopped
- 400g frozen peas
- Salt and pepper to taste
- 30ml olive oil
- 5g fresh mint, finely chopped
- Place your pan over a medium heat and add the vegetable oil. When hot, add in your onions, celery and potatoes, stir well, cover and allow to saute for 10-15 minutes, stirring occasionally, until they begin to soften.
- Add around 500ml of water to the pan, along with the mint and bring to a rapid boil.
- Add in the frozen peas, turn to a low heat and leave to cook for no more than 5 minutes.
- Remove from the heat, allow to cool slightly and blend until smooth. Taste and season to your liking.
- Place the olive oil in a small pan with the chopped mint and heat gently for 5 minutes. Remove from the heat and allow to cool and infuse. Drizzle on the top of your soup when you serve.
Hungry for more recipes?
From our kitchens to yours, why not recreate all that you love about a visit to a National Trust café? From hearty mains to light snacks and naughty treats there's something for every mood.