Pea & mint soup

Pea & mint soup

Bursting with flavour, this soup will keep in the fridge for up to 3 days or freeze any leftovers.

By , 21 September 2015
Pea & mint soup
  • Ready in: 40 mins
  • Serves: 4
  • Price: 47p per serving
Nutritional Info
Each 436g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1181KJ 282KCAL
of your reference intake.
Typical energy values per 100g: 271kJ/65kcal.
  • 1 tbsp olive oil
  • 15g butter
  • 1 onion, chopped
  • 1 stick of celery, sliced
  • 200g potatoes (peeled weight), cubed
  • 800ml vegetable stock, made with one stock cube
  • 400g frozen peas (or fresh)
  • 3 tbsp chopped fresh mint
  • 100ml Asda Crème Fraîche
  • Crusty bread, to serve
  • Heat the oil and butter in a large pan. Add the onion and cook over a medium heat, stirring often, until soft but not coloured. Stir in the celery and potatoes, cover and cook over a low heat for 3 minutes.

  • Add the stock and bring to the boil. Cover and simmer for 15 minutes.

  • Stir in the peas and mint and bring back to the boil. Simmer gently for 4 minutes.

  • Blitz with a hand-held blender or processor until almost smooth.

  • Season with black pepper and stir in the crème fraîche. Return to the pan and reheat. Serve with crusty bread.