Soup season is definitely upon us! This minted pea and potato soup can be on the table in under half an hour, making it a perfect mid week dinner option served with some crusty bread, or a delicious weekend lunch. The potatoes make it super creamy without even needing to add any actual cream, making it kinder on our winter waistlines too!
- 3 cloves garlic
- 800g potatoes
- 1-1.5 litres of vegetable stock
- 2 cups peas
- 1/2 cup mint (plus more for garnishing)
- Juice of 2 lemons
- Salt and peper
- Dice the leek and crush the garlic, set aside
- Chop the potatoes into small pieces and set aside
- Heat some oil or butter in a saucepan and add the leek and garlic, stir and cook for 5-6 minutes, until fragrant but not crispy
- Add the potatoes and toss through the leek mixture, stir and cook for 2-3 minutes
- Add 1 litre of the vegetable stock, bring to a boil then reduce to a simmer, cover and cook for 10 minutes, or until the potatoes are almost cooked through
- Add the peas and mint and stir through, cooking for a further 2-3 minutes or until all vegetables are cooked
- Take off the heat and blend using an immersion blender (or regular food processor) until smooth – adding more stock if you like a thinner soup and season to taste with salt and pepper
- Spoon into bowls and squeeze over the lemon juice and top with extra mint
I love the green flavour it goes when everything gets blended together, and the lemon juice and mint add some delicious freshness to the soup. If you blend yours using a standard food processor don’t forget to let it cool somewhat first so you don’t end up with a soup explosion all over your kitchen!
If you don’t have a leek on hand then you can switch that out for an onion, and dried mint (or maybe even mint sauce!) would work in lieu of fresh mint if need be – you’ll just have to add and taste to work out exactly how much dried mint to add as it is quite a lot stronger in flavour than fresh mint. If you do use dried mint please let me know how you get on!