Pea & Mint Soup

Pea & Mint Soup

Preparation time: 15

Cooking time: 30

Number of servings: 4 (as main dish)

Carbon Footprint (per serving): 0.79 kgCO2e

Ingredients

  • 900g fresh peas (300g once shelled- or use frozen).
  • 100g ricotta cheese.
  • ½ onion (50g) peeled and finely sliced (or 4 spring onions).
  • 1 clove garlic.
  • 50g fresh spinach chopped (optional).
  • 725 ml vegetable stock (or water & veg stock cube).
  • Salt and black pepper.
  • 2 tablespoons chopped fresh mint.
  • Lemon (zest only).
  • Vegetable oil (E.g. Rapeseed).

Method

  1. Peel and finely slice the onions and garlic.
  2. Chop the spinach (if using).
  3. Place a table spoon of oil in the sauce pan and put on a medium heat. Once it is mice and warm add the sliced onion & garlic and gently fry.
  4. Add the peas, a little salt and black pepper and mix. Then pour in the stock (or hot water and veg stock cube) Bring to the boil then cover with a lid, turn the heat down and allow to simmer for 15 minutes.
  5. Whilst the soup is cooking whizz the ricotta using the hand blender so it’s smoother in texture and grate some lemon zest (enough for a pinch per serving).
  6. After 15minutes of cooking, add chopped mint leaves to the pan, keeping a little back to garnish. Then use stick blender to blend to a fine puree. (if you don’t have a stick blender you can use a potato masher but your soup will be a bit chunkier).
  7. Add half the ricotta and whizz (or stir) to blend.
  8. Squeeze some lemon juice into the soup. Stir & taste before seeing if need to add any more salt & pepper.
  9. Serve the soup with a dollop of ricotta cheese, a sprinkling of chopped mint and a pinch of lemon zest.

Equipment

  • Access to hob.
  • Chopping board.
  • Sharp knife.
  • Large sauce pan.
  • Wooden spoon.
  • Tablespoon or Tablespoon measurer.
  • Stick blender or potato masher.

Considering Carbon Footprint

Carbon footprint (per serving): 0.79 kgCO2e. This is the same as making 38 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

More Useful Information

  • The soup can be served chilled. If you don’t have ricotta, you can substitute crème fraiche or natural yoghurt.
  • You could serve with a couple of pea shoots on top if you have grown some and crusty bread for dipping. You could even use fresh picked nettle tops instead of spinach.
  • See our website and social media for tips on seasonal cooking, food growing and foraging (Facebook, Instagram, Twitter).

We have made this with children at Bramhope primary with the peas they grew themselves. The kids loved it and lots of parents asked for the recipe. Try growing your own pea shoots to serve on top of the soup.

Have you tried this recipe? Do you have a question? Leave us a comment

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