Fresh Pea and Mint Soup With Croutons
- 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
- Melt the margarine in a saucepan and gently fry the onion until soft. Add the leeks and cook for another 5 minutes.
- 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.
- 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.
- Serve soup garnished with a swirl of soya cream, a mint sprig and croutons.
- 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.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.