- 16 January 2017 < Back to gossip

Minty pea soup

Mmmm yummmm... the colour of this is ridiculous!! The soup is great hot but also perfect served chilled on a summer’s day. Lovely with a dollop of crème fraiche and a few mint leaves or try adding a swirl of mint oil, which looks pretty and very posh!

Serves 4

  • 216 calories per serving
  • 1 tbsp olive oil
  • 1 medium leek trimmed and
  • roughly chopped
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 500g frozen peas
  • 1 baby gem lettuce, root trimmed and leaves roughly chopped
  • large handful of fresh mint leaves
  • 800ml hot chicken or vegetable stock
  • 1–2 tbsp lemon juice
  • 4 tbsp crème fraiche, to serve (optional)
  • salt and black pepper

Time check

  • Prep: 10 minutes
  • Cooking: 15 minutes

  1. Heat the oil in a large saucepan. Add the leek and onion and cook them over a gentle heat for 5 minutes or until the onion is soft but not coloured. Add the garlic and cook for a further minute.
  2. Add 400g of the peas, the lettuce, most of the mint leaves (reserving some for garnishing later) and 700ml of the stock. Bring the soup to the boil and then simmer it for 2–3 minutes.
  3. Blend the soup with a stick blender or in a food processor until you have a thick purée. Add more stock to get the consistency you like, then add the remaining peas and warm though for a further 2–3 minutes. Add lemon juice and seasoning to taste.
  4. Serve the soup hot or cold, with a drizzle of crème fraiche and/or a swirl of mint oil and a scattering of chopped mint. Delicious served with some crusty soda or sourdough bread.

A little tip...

To make the mint oil, blitz a large handful of fresh mint leaves with 2–3 tablespoons of olive oil in a small blender until smooth, then season with salt and pepper. Add more oil if necessary to make a pourable consistency.

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