VF - green pea and mint soup

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Green Pea and Mint Soup

 

Recipe By :Vegan Feasts by Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Rose Elliot Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 tablespoon olive oil

8 ounces peeled potatoes -- 1/2-inch dice

1 pound frozen petits pois (baby peas) -- preferred

4 sprigs fresh mint -- or to taste

3 3/4 cups water or light vegetable stock

1 tablespoon fresh lemon juice -- may double to taste

salt

black pepper

soya cream (optional) -- to serve

chopped fresh mint -- to garnish

 

Heat oil in large saucepan. Add onion and fry, without browning, for 5 minutes.

Add potatoes, stir well, cover, and continue to cook it gently, taking care not

to brown the vegetables, for a further 5 to 10 minutes. Add the peas, mint and

water or stock, then bring to the boil, cover and simmer for 15 to 20 minutes,

until the vegetables are tender.

 

Puree the soup in a blender or food processor, then transfer it to a clean

saucepan. If you want a very smooth texture, pour it through a sieve into the

pan. Adjust the consistency with extra water, if necessary. Add the lemon juice

and season with salt and pepper to taste. Reheat and serve with a spoonful of

soy cream, if using and a sprinkling of chopped fresh mint.

 

Description:

" Equally good served hot or chilled. "

Source:

" 1997 Vegan Feasts "

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NOTES : Refreshing and quick to make.

 

 

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