Pea, Mint, and Spring Onion Soup. I love making soups all through the year. Chilled summer soups like Gazpacho. Classic soups like French Onion or Minestrone. Soups recipes can be complex like a rich shell fish bisque but most are not so complicated. Some of the best soups are really easy like this post. I think the secret to a good soup is to let the flavours of the main ingredients shine through. However, you need a few key base ingredients to add layers to the flavours. Most soups start with a good stock, some onion and maybe celery and carrot. As you will see this recipe is no exception and it’s vegan friendly too.
The base flavours for this soup include the spring onions which are milder than Spanish or White Onions and don’t require as much cooking. Celery is used in many stocks, soups and sauces and has been shown to enhance the savour flavour of any dish. The last key ingredient is stock and I like use in my recipe is vegetable stock made from a quality stock cube. Be careful of some stock cubes as they can be very high in salt and check if it suitable for vegans. You can make vegetable stock using vegetable trimmings but a good stock cube is perfect for recipe as it helps reduce the cooking time considerably. The final base ingredient is a potato. This does not add flavour but helps thicken the finished soup.
Meal Mates – Cook, Share, Care
In Jersey, like the rest of the British Isles, we have an increasing number of people and families struggling with food poverty. So I am proud to be creating some costed recipes for the terrific local Jersey charity Caring Cooks. These are great tasty and nutritious dishes everyone can enjoy. However the aim is to cook a little extra to share. This can be with someone you know who maybe struggling or just a single neighbour or elderly relative. So each recipe is costed out to feed six or eight people. I would encourage anyone who can cook to think about those less fortunate and try to help.
Using frozen peas
You can use fresh peas once the season starts but for this recipe I actually prefer frozen. Frozen peas are a staple in most households. The processing ensures they maintain many of their nutrients. Frozen peas are high in protein to help build muscles. They are rich in vegetable fibre to help with digestion and it can help lower cholesterol. Peas are also an excellent source of potassium, magnesium, iron and Vitamin C. So your soup will be nutritious as well as very tasty.
Pea, Mint, and Spring Onion Soup Costings
The total cost of the soup is £6.84, for six servings that is £1.14 per portion. This doesn’t included any bread or butter.
800 gr Frozen Garden Peas £1.30, 2 Bunches Spring Onions ( approximately 250 gr ) £2.10, 4 sticks of Celery £0.40, 4 large Baking Potatoes £1.89, 2 Vegetable Stock Cubes £0.35, Small bunch of Mint £0.65, Sea Salt and Black Pepper £0.15
Pea, Mint, and Spring Onion Soup
- 1 Large heavy bottomed Pan with a lid
- 1 Hand blender or food processor
- 800 gr frozen Garden Peas
- 2 bunches Spring Onions around 250 gr, trimmed and chopped
- 4 large Baking Potatoes peeled and diced
- 4 sticks Celery washed and sliced
- 2 quality Vegetable Stock Cubes
- 1 small bunch Mint Remove the leaves from the woody stems
- Sea Salt and freshly ground Black Pepper
- Place the celery, potatoes, spring onions and stock cubes into a large, heavy-bottomed pan with one and a half litres of cold water.
- Bring to the boil, turn down to a gentle simmer and add the lid.
- Cook for twenty minute until the potatoes and celery are soft.
- Add the peas and mint leaves and bring back to the boil for five minutes.
- Remove from the heat and allow to cool slightly.
- Carefully blitz until smooth then return to the pan and check seasoning.
- Reheat and serve.
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