Minted green garden soup

Minted green garden soup

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A vibrant green soup full of vitality and bursting with summer flavours. The addition of mint provides a subtle freshness. It’s very easy to make and incredibly healthy, too!

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 medium onion, finely chopped, (160g)
1 courgette, roughly chopped, (160g)
1/2 large cucumber, deseeded and roughly chopped, (160g)
400ml vegetable stock
160g frozen petits pois
160g baby spinach
handful mint leaves, chopped
sea salt
freshly ground black pepper
1 tablespoon lemon juice
1/2 teaspoon caster sugar, (optional)

Method

  1. Heat the oil in a heavy-based saucepan and fry the onion for about eight minutes until translucent. Add the courgette and cucumber, followed by the stock. Cover and simmer for a further 10 minutes until the courgette is cooked.
  2. Add the peas and cook for two minutes before stirring in the spinach and mint for 30 seconds, just long enough for the leaves to wilt but also allow the peas to retain their bright green colour.
  3. Place in a blender (you’ll need to do this in two batches) and blend until smooth. Season with salt, pepper, lemon juice and sugar (you’ll only need this if your petits pois weren’t sweet).
  4. Return to the pan and heat gently to serve.
Tags:
Healthy
five a day
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