Pea and Mint Soup – Recipe
This light but warming pea and mint soup is the perfect dish to get you through to Autumn as the weather gets chillier.
1 tbsp butter
1 leek, chopped
400g frozen peas (1 bag)
400ml vegetable stock
Large handful fresh mint leaves
50g plain greek yogurt
Alfalfa sprouts (optional)
In a large saucepan, melt some butter over a medium heat; add the chopped leeks and cook until softened. Next, add the vegetable stock and peas, bring the whole lot to a boil then reduce the heat and add the mint leaves. Then blend until smooth and serve over 2 bowls, for an extra creamy soup, stir in a large dolop of yogurt and add some garnish, like some extra mint leaves or we prefer some alfalfa sprouts.
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