Pea and Mint Soup with Toast

A creamy vegetarian soup made with frozen peas, fresh mint, and double cream, served with crisp olive oil chargrilled toast.

Vegetarian Soup Quick Lunch Peas

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

61.3g

per serving

61.3 g total

Fat

42.1g

per serving

42.1 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Butter

tbsp

Double Cream

GrainsCereals

slice

Bread

crusty white

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

chopped

handful

Mint

fresh leaves, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

100

Peas

frozen

Method

Melt butter in a saucepan and fry onion until softened.

Add garlic and cook for one minute.

Add 100g peas and 150ml vegetable stock to the pan.

Simmer the mixture for 5 minutes after bringing to a boil.

Stir in mint and cream then simmer until thickened.

Blend the soup in a food processor until smooth and season with salt and pepper.

Heat a griddle pan until hot.

Drizzle bread with olive oil and toast both sides until crisp.

Serve the hot soup in a bowl with the toast on the side.