The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
2 white onions
1 garlic clove
2 tablespoons olive oil
800g frozen peas
small handful of mint leaves
1 litre vegetable stock
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.
