Pea and mint soupAugust 23, 2013
This vegetarian classic is quick to whip up and delicious served hot or cold.
Ingredients for two people
|1||red onion, finely chopped|
|5 g||vegetable stock, dissolve every 5 g in 500 ml boiling water|
|1 bunch||mint, roughly chopped|
|1 tbs||olive oil|
For the soup
Remove the bread rolls from the fridge and then preheat the oven to 180C.
In a medium sized pot, heat some olive oil over medium-high heat. Add the onion and garlic and saute for 3 minutes. While cooking the onion dissolve your vegetable stock in boiling water. Once the onion and garlic have softened add in the stock and bring to a gentle simmer for 5 minutes. Now add the peas and mint to the stock and leave to simmer for a further 10 minutes – check the seasoning once in a while and adjust with salt and pepper.
For the bread
In the meantime you can bake the bread rolls, place them into the oven for 5-7 minutes until they are golden and crispy on the outside. Once the bread has finished baking, turn the oven right down to a low temp and keep the bread rolls warm while you blend the soup.
Remove the pea and mint soup from the heat and allow to cool slightly before you blend the soup (otherwise it will go everywhere). Blend the soup to a smooth consistency and then ladle the soup into your bowls. Serve with a side of the crusty bread, a splash of olive oil, a good grind of salt and pepper, and finally a squeeze of lemon juice.
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