This month Rachel of Nutri Balance Swansea and Cool Beans Cookery School has a recipe for a super summery pea and mint soup. Peas are in season at the moment but you can use frozen ones in this recipe without any loss of flavour, colour or nutritional content
750g fresh shelled or frozen peas
500 ml vegetable stock
(I use Bouillon)
500g filtered water
4 small potatoes, chopped (if you want a thicker soup)
1 white onion chopped
1 clove garlic chopped
10g fresh mint, chopped
10g fresh parsley, chopped
Handful of fresh chives, chopped (for garnish)
2 Tbsp rapeseed oil or coconut oil
Salt and pepper to taste
Heat the oil in a large saucepan and cook the onion and garlic over a low heat until softened but not coloured.
Add the vegetable stock and filtered water and bring up to the boil. Add the potatoes and cook for about 15 minutes or until tender.
Add the peas and cook for a few minutes until tender – if you are using frozen peas this won’t take very long.
Remove the pan from the heat and add the mint and the parsley. Season to taste.
Using a blender or stick blender, whizz the mixture until smooth and creamy.
Pour into bowls and top with the chopped chives. I serve this with fresh olive bread and tempeh ‘bacon’.