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pea and mint soup

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I love the enticing aroma loosened from tangled mint as you brush past it in the garden. This pea and mint soup has that fragrance and wild taste in abundance. It’s enough for a hearty lunch bowl for two or starters for four.

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1 white onion, finely chopped
500g frozen or fresh peas
a large bunch of fresh mint
3 – 4 cloves of garlic
750ml of boiling water
plenty of salt and pepper

Soften the onion in olive oil. Add the peas, mint and water and season very well as this recipe doesn’t use stock. Make the extra salt work for you by using Himalayan crystal salt with its high mineral content. Bring to the boil and simmer for five minutes. Add the garlic at the last moment before blending. Serve with extra seasoning and a drizzle of olive oil.

{ 4 comments… add one }

  • Sara June 16, 2014, 6:16 pm

    Yum! Just made it for lunch. For some reason my mint isn’t growing that well but i do have a plethora (?!) of basil mint growing so used that. Unbelievable how sweet the peas are. This was a lot more filling than I expected too. 🙂

    • Wild and Good June 17, 2014, 3:32 pm

      Fantastic, Sara! I bet the basil mint gave it an extra special lift. x

  • Miriam October 28, 2015, 4:37 pm

    Yes, yum! I keep making this, or various versions of it, as it is a great way to get loads of greens into my diet as well as being utterly delicious. Try with spinach too… inklings of lemon or cayenne pepper can provide interesting notes… Skeptical guests are always turned around upon consumption x

    • Loveday November 9, 2015, 9:44 am

      Cayenne pepper sounds perfecto! Glad it’s a staple and that you’re developing it in ever yummier ways. x

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