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Ingredients

Serves:
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FOR THE VEGETABLE STOCK
water 600 ml
carrot 100 g
bulb onion 70 g
celery stalk 100 g
tomatoes 70 g
bay leaf 1 pc
coriander 7 pcs
ground black pepper 3 pcs
salt
FOR THE SOUP
bulb onion 70 g
garlic 1 clove
olive oil 10 g
green pea 200 g
mint 10 g
ground black pepper 1/8 tsp
salt

Nutritional information

cal
30,00
prot
1,26
fat
0,87
carbs
4,52
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Green peas and mint soup

Green peas and mint soup

Ingredients

  • FOR THE VEGETABLE STOCK

  • FOR THE SOUP

Real spring in your plate! The refreshing combination of green peas and mint and the bright colours of the soup bring you light and joy and don’t leave you indifferent. What’s more, it requires little effort and time to make, especially if you make the vegetable stock in advance. The special thing about this soup is that the peas are both pureed and whole. As frozen peas are used for this soup, it may be cooked all year round. We’ll also tell you how to make tasty stock.


Julia Nasibulina

Recipe author

Lawyer by training. Her main hobby is studying. This devotion makes her to learn new information about culinary world, find something new, modern tastes of different dishes, study under great chefs and develop skills at photography. Julia has a dream to visit The Fat Duck restaurant by famous Heston Blumental. She is married and has two sons. Julia takes part in several social projects.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the vegetables for the stock, peel the carrots and onions. Cut the carrots, onions celery and into large pieces. We recommend using not only fresh tomatoes but also some sun-dried.

2
Done

Step 2

Heat the water. Add the carrots, onions, celery, tomatoes, sun-dried tomatoes, bay leaf, coriander, pepper and salt to the boiling water. When the water boils, reduce the heat and cook for 20 mins. Strain the stock, measure 300 g for the soup. Freeze the rest for other soups, sauces and other dishes.

3
Done

Step 3

Peel the onion and garlic and chop finely. In a sauté pan heat the olive oil and fry the onion and garlic over medium heat till translucent.

4
Done

Step 4

Reserve some of the peas. Add the rest to the sauté pan and heat over medium heat for 3 mins. If the peas are frozen, you don’t need to defrost them.

5
Done

Step 5

Pour with the stock and cook over medium heat for 20 mins. Tear off the leaves from the mint, wash and dry. Pour the soup into the blender bowl, season with salt, pepper and add the mint. Puree.

6
Done

Step 6

Add the reserved peas to the soup and heat over medium heat for 5 mins. Green peas and mint soup is done. Drizzle with some olive oil and serve. Enjoy your meal!

Green peas and mint soup

Real spring in your plate! The refreshing combination of green peas and mint and the bright colours of the soup bring you light and joy and don’t leave you indifferent. What’s more, it requires little effort and time to make, especially if you make the vegetable stock in advance. The special thing about this soup is that the peas are both pureed and whole. As frozen peas are used for this soup, it may be cooked all year round. We’ll also tell you how to make tasty stock.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 50 mins

Ингредиенты

  • 600 ml water
  • 100 g carrot
  • 70 g bulb onion
  • 100 g celery stalk
  • 70 g tomatoes
  • 1 pc bay leaf
  • 7 pcs coriander
  • 3 pcs ground black pepper
  • salt
  • 70 g bulb onion
  • 1 clove garlic
  • 10 g olive oil
  • 200 g green pea
  • 10 g mint
  • 1/8 tsp ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the vegetables for the stock, peel the carrots and onions. Cut the carrots, onions celery and into large pieces. We recommend using not only fresh tomatoes but also some sun-dried.

  • Heat the water. Add the carrots, onions, celery, tomatoes, sun-dried tomatoes, bay leaf, coriander, pepper and salt to the boiling water. When the water boils, reduce the heat and cook for 20 mins. Strain the stock, measure 300 g for the soup. Freeze the rest for other soups, sauces and other dishes.

  • Peel the onion and garlic and chop finely. In a sauté pan heat the olive oil and fry the onion and garlic over medium heat till translucent.

  • Reserve some of the peas. Add the rest to the sauté pan and heat over medium heat for 3 mins. If the peas are frozen, you don’t need to defrost them.

  • Pour with the stock and cook over medium heat for 20 mins. Tear off the leaves from the mint, wash and dry. Pour the soup into the blender bowl, season with salt, pepper and add the mint. Puree.

  • Add the reserved peas to the soup and heat over medium heat for 5 mins. Green peas and mint soup is done. Drizzle with some olive oil and serve. Enjoy your meal!

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Broccoli and cherry salad
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