When you think of Brunch I agree, the first thing you think of is not necessarily soup. BUT try this Pea, Spinach & Mint soup; it’s light, easy to make and ABSOLUTELY DELICIOUS. Okay maybe I’m a little biased, but honestly it’s a keeper. The colour is really intense which is pretty impressive if you are entertaining, its really low calorie and easy to make for a lot of people.
A great one to have in your repertoire because more often than not you will have everything you need in the fridge already; frozen peas, 1 potato, an onion, stock, any form of green leaves and mint! Voila!
So this recipe will make enough for around four to six, depending on how hungry you are. It stores well in the fridge for a few days and you can freeze it too but it does loose a little of its vibrant colour when defrosted.
- 1 small onion, finely chopped.
- 500grams Frozen Peas
- 150grams Mixed Leaves (I usually use spinach, watercress and rocket, but really you can use whichever you prefer. Spinach on its own works well.)
- Large chopped handful of fresh mint.
- 1 Pint of stock (Any will be fine but I tend to use Marigold Swiss Vegetable Bouillon Reduced Salt, as I like to season to taste)
- 1 Small Potato peeled and very finely chopped.
- 100ml Low Fat Crème Fraiche or 0% Fat Greek Yogurt (I do sometimes use double cream if I’m feeling naughty)
- Salt, pepper and dried chilli flakes to taste.
- Finely chop the onion and fry off with a little coconut oil and a sprinkling of salt so they don’t catch.
- Make up the Bouillon, ensure it is completely dissolved and add to the onions.
- Dice the potato, I cut it up as small as possible because I am horribly impatient and want it to cook as vast as it can. Add the potato to the onion and stock and allow to simmer until the potato is soft.
- Once the potato is soft, add the peas. Do not let the peas cook for too long, if they are over cooked the colour becomes dark and sludgy and not that vibrant green colour. Add the mint and greens and let the whole thing simmer for 2 minutes, just until the greens are soft and wilted. I know it doesn’t look all that appetizing at this stage, honestly it looks like you are stewing weeds, but stick with it!
- Pop the whole thing into the Magimix / food processor and blend until smooth. I have tried this soup chunky and it isn’t as tasty.
- Well, nearly. Pour back in to the saucepan and bring back to the heat, stir in the cream, crème fraiche or yogurt and add a generous helping of salt, pepper and chilli flakes.
- Serve, sit and slurp with sourdough.
- I sometimes serve this soup with warm bread and crispy Serrano ham, a little twist on the traditional pea and ham soup. Also delicious with broad beans as well as peas!
Happy Eating Brunchers!