Sunday, 23 August 2015

Pea and mint soup

INGREDIENTS
large bunch of fresh mint
Medium potato, peeled and cubed
2 carrots, peeled and diced
Yellow split peas
Half a bag of frozen peas
1 litre vegetable stock

METHOD
Put pan of water on to cook yellow split peas - I didn't weigh mine out but probably used a good handful. Rinse split peas then add to the pan of boiling water.

Spray another pan with fry lite and gently fry off the carrot and potato - regular readers of my blog will know that my Hub is onion phobic - I do normally use them in blended soups but on this occasion forget to buy any, if I was making this again then I'd add an onion!

Chop the fresh mint then add that to the pan with the vegetable stock when the potato and carrots have started to soften. Simmer until the veg is almost cooked then add the peas for the last four mins.

When the split peas are cooked drain the water and rinse again, set aside.

When all the veg is all cooked add the split peas to the pan and blend, blend, blend. If after finishing the blending your soup seems too thick then add more water - I made the mistake of thinking I could leave it thick the first time I made this soup and it ended up tasting like a bowl of minty mushypeas...

I like to add a teaspoon of mint sauce when serving, and can confirm the soup tastes great the next day with some shredded ham thrown in.