Pea and Mint Soup

Pea and Mint Soup

 A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

Ingredients

2 white onions

1 garlic clove

2 tablespoons olive oil

800g frozen peas

small handful of mint leaves

1 litre vegetable stock

Method

1. Dice the onions and garlic.

2. Heat two tablespoons of olive oil in a saucepan, add the onions and gently cook for 4 minutes and then add the garlic for an additional minute.

3. Stir in the peas and vegetable stock. Bring to a boil, then simmer for 5 minutes.

4. Cool slightly, add a handful of mint leaves and blitz until smooth.

5. Enjoy warm or chill in the fridge for a couple of hours before serving.

 

  • Photography by Chelsea Bloxsome for Made In Hackney www.chelseabloxsome.com
  • Food Styling by Jack Sargeson for Made In Hackney @jackspacesargeson
  • Assisting by Natasha Middleton for Made In Hackney @nattamidd


Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
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