Pea and Mint Soup
Green is good! Get lots of veggie goodness in one bowl. The perfect lunch or light dinner. Can be made beforehand and reheated for a quick and easy meal.
Vegan
Vegetarian
Gluten Free
Lactose Free
Entree
Difficulty:
Easy
Preparation time:
15 minutes
Cook time:
20 minutes
Servings:
4
Source:
Queensland Meals on Wheels
Ingredients
- 20ml olive oil
- 150g leek, washed and finely sliced
- 60g brown onions, peeled and finely sliced
- 1 tsp (6g) crushed garlic
- 1/2 tbsp sea salt
- 450ml vegetable stock, hot
- 100ml water
- 200g zucchini, washed and thickly sliced
- 300g frozen peas
- 25g mint leaves
- Salt and pepper to taste
Method
- Heat olive oil in a large saucepan over medium-high heat. Add the leek, onion, garlic and sea salt and cook for approximately 4 minutes, stirring frequently until the leeks soften.
- Add the vegetable stock and water and bring to the boil. Reduce the heat to a simmer and add the zucchini. Cover the pot with the lid and cook for further 10 minutes.
- Add the frozen peas and bring the heat back up to medium-high. Cook for another 4 to 5 minutes.
- Turn off the heat and add the mint leaves. Let the soup cool, uncovered for 8 to 10 minutes.
- Using a high-speed blender, blend the soup in batches until smooth.
- Add salt and pepper to taste.
- Reheat to boiling before serving.
Handy Tips
To best remove dirt from leeks, fill a sink with cold water. Submerge sliced leeks and mix around. Dirt will fall to the bottom, carefully lift leeks out from the top of the sink and drain in a colander.