RECIPE OVERVIEW
In the spring and summer soups need to be quick and easy, it is not the time for the heavier soups of the winter. This Pea and Mint soup is so easy; you will be delighted in its simplicity.
Ingredients Add to Shopping List
Serves: 4 people
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-
400 g Butter Beans
drained and rinsed -
400 g Frozen Peas
plus a handful of whole thawed peas to garnish -
1 large Leek
trimmed and thinly sliced -
2 tbsp Olive Oil
-
1 pinch Pepper
-
1 pinch Salt
-
0.5 bunch SuperValu Fresh Mint
leaves picked -
750 ml Vegetable Stock
Method
- Heat the oil in a large saucepan set over a low heat. Add the leek and cook for 5 minutes, until softened. Add the butterbeans and stock and simmer gently for 15 more minutes. Add the frozen peas and cook for 5 minutes, then add the mint. Using a stick blender, purée the soup until smooth. Season to taste.
- To serve, ladle the soup into bowls and garnish with the whole peas.
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