Pea and Mint Soup
Servings: 2 people
- 1 tbsp olive oil
- 2 sprigs mint, fresh
- 4 shallots (feel free to use white, red or spring onions too)
- 3 clove garlic (if you’re not a garlic fan you can skip this)
- 2 cup peas (fresh or frozen)
- 1.5 cup vegetable broth
Finely chop the shallot, mint and garlic. Alternatively blend into fine bits with a food processor.
Heat the olive oil over low heat in a small pot and add the mint, shallot and garlic mix.
Let it cook softly for about 2-3 minutes, until the shallots turn translucent.
Next, add the peas and broth. Give it a little stir and let it simmer for about 15 minutes.
Now blend the soup until it’s creamy, ideally with an immersion blender.
Season with salt, pepper and a drizzle of olive oil.
Calories: 234kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 954mg | Potassium: 545mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1655IU | Vitamin C: 64mg | Calcium: 65mg | Iron: 3mg