Yesterday was Easter. There were chocolate eggs, there was home made chocolate cake. We definitely needed something green for lunch. Problem was I was in a post sugar slump and didn’t really have the energy for a big healthy lunch production. Cue this cheeky little pea soup, which was on the table in minutes (probably about 10 minutes to be precise). It was the nicest, easiest, speediest soup I’ve had, maybe ever.
So without further fuss, here is the 4 ingredient, 2 step recipe for easy peasy pea and mint soup.
- 1 bunch of spring onions – chop off the ends then roughly chop
- About 650g frozen peas
- 1 litre of chicken stock (veg would also be fine)
- 4 mint leaves
- Put all of your ingredients into a pan, bring to the boil then turn down and simmer with the lid on for about 6 minutes.
- Remove from the heat, chuck in your mint leaves then blend until smooth.