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Frosty The Freezer

Please Defrost Me Pea and Mint Soup

You should remind me to make this again, sometime when it doesn’t also involve defrosting the freezer.

It is, of course, a variant of a classic soup – why even Mrs Beeton includes a pea and mint soup in her Book of Household Management, dating back to 1861. For stock, I actually used water saved from cooking chickpeas (I often reserve and freeze liquid in which I’ve boiled veg or beans as the basis for future soups and gravies).

Pea And Mint Soup

You’ll need:
  • oil for frying
  • 1 small red onion, about 100g, finely chopped
  • 1 celery stick, about 50g, finely sliced
  • 1 large clove garlic, finely chopped
  • 1 tsp grated fresh (or frozen) ginger
  • 1 small-ish potato, about 150g, cut into roughly 1cm cubes
  • about 600ml water or light veg stock (I used water saved from cooking chickpeas)
  • 350g frozen peas (or fresh peas, shelled)
  • 1 tsp salt or to taste (less if stock is well salted)
  • 4 tblsp loosely packed chopped mint
You’ll also need:
  • A blender or food processor for blending the soup – an immersion blender, if you have one, is the handiest.
The Steps:
  • Place a large, heavy saucepan over a medium heat. When hot, add a couple of tblsp of oil to coat the bottom of the saucepan. Add the onion and celery. Stir and fry for about 5 to 7 minutes or until the onion has softened.
  • Add the garlic and ginger. Stir and fry for about another minute.
  • Add the potatoes. Stir to combine and add the stock or water.
  • Bring to a boil and simmer for 15-20 minutes, until the potatoes are soft.
  • Add the peas and bring back to a boil. Simmer until the peas are cooked through. This may only take a couple of minutes (I found that by the time the frozen peas had come back to the boil, they only needed about 2 minutes more). Add salt to taste.
  • Add the mint, stir through. Remove from the heat and puree using a blender. Reheat gently if needed.
  • Serve with a blob of yoghurt or sour cream and garnish with more mint if you like.
The Variations:
  • You could raise the heat level of the soup by adding more ginger and/or some fresh green chili.
The Results:
  • Soup for 3-4