The BEST Pea and Mint Soup in 20 minutes
This quick, easy pea and mint soup is creamy, herby, and delicious. It’s dairy-free and vegan. This soup is made with a decadent cashew/bean base!
Servings: 4
Calories: 359kcal
Cost: £0.91
Ingredients
- 500 g frozen peas (£1.40/2)=(£0.70)
- 1 white onion, diced (£0.15)
- 4 cloves of garlic, finely chopped (£0.39)
- 1 tin of butter beans, drained (£0.75)
- ½ lemon, juiced (£0.30)
- 50 g fresh mint, stems removed (£0.50)
- 100 g cashews, soaked (£1.70/2)=(£0.85)
Cupboard Essentials
- 800 ml vegetable stock
- 2 tbsp olive oil
- Salt & Pepper
- Flakey salt optional
Instructions
- Start by adding the onion and olive oil into a large saucepan on a medium to low heat. Season with salt and pepper and fry until the onions are translucent (approx 5 minutes).
- Next, add the garlic into the pan to fry for a couple of minutes before adding the frozen peas, soaked cashews and butter beans. Stir to combine.
- Pour the stock into the pan and add the mint before reducing the heat to a low simmer. Cook for 15 minutes.
- Before blending, reserve a large spoonful of peas/onion to garnish on top of the soup. Then add the lemon juice and blend until smooth. Taste to adjust the seasoning and serve.
- Top with a scattering of the peas/ onion, some reserved fresh mint and some optional flakey salt and black pepper.
Notes
- Use frozen green peas for quick preparation of creamy pea and mint soup.
- Take care when using a hand blender (cover outside with cloth) to avoid splashing hot liquid and achieve a creamy consistency.
- Enhance the soup's richness by adding a drizzle of homemade cashew cream as a finishing touch.
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 13g | Fat: 21g