Fresh Pea and Mint Soup With Croutons

Submitted by Valeria

"I got this recipe off of www.vegan-food.net, where it was posted by Mr. Falafel. I put it on here to have a printer-friendly version and in the process I converted his ounces and pints into tablespoons and cups. He doesn't say how many servings this makes, my guess would be 2-4. The croutons are listed as the last step, but a good time to make them would be during step 2, when the potatoes are cooking."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 2-4

ingredients

• Soup

• 2 tablespoons vegan margarine
• 1 onion, finely chopped
• 1 cup leek, washed and finely sliced, keeping as much of the dark green as possible
• 1 cup potato, peeled and cut into small chunks
• 4 cups light vegetable stock
• 1 cup fresh peas or 1 cup frozen peas
• 1 small bunch mint, chopped
• soy cream (to garnish)
• salt & freshly ground black pepper

• Croutons

• 2 slices bread
• 2 tablespoons olive oil
• 1 tablespoon mint, chopped

directions

1. Melt the margarine in a saucepan and gently fry the onion until soft. Add the leeks and cook for another 5 minutes.
2. Add the potatoes and stock, bring to the boil, then simmer, covered for about 20 minutes until the potatoes are tender. Add the peas and mint and simmer for another 5 minutes.
3. Allow the soup to cool, then liquidize in a blender or food processor until very smooth. Return to a clean saucepan, reheat gently and season to taste with salt and pepper.
4. Serve soup garnished with a swirl of soya cream, a mint sprig and croutons.
5. To make the croutons, mix the mint and olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F for 10-15 minutes, until crisp. Remove the crusts and cut into cubes.