To keep the summer going that tiny bit longer I’m making the super-easy & super-delicious pea & mint soup with a little twisty taste of fresh, sweet basil.
A chunk of butter
A glug of olive oil
1 garlic clove, pressed
1 red onion, diced
1 potato, peeled and chopped into chunks
800ml vegetable stock
a great big handful of fresh mint leaves
a handful of fresh basil leaves
salt & pepper
4 table spoons of soured cream and a little extra to garnish
Heat olive oil and butter in a deep saucepan, chuck in your garlic and onions and cook until it looks soft.
Add the stock to the pan, and put in the potato, simmer for 15 minutes (or until the potato is soft).
Empty in the peas and simmer for a further 5 minutes.
Add in the mint, basil and a wee bit of salt and pepper (to your preferred amount) and take it off the heat.
Carefully transfer the mixture to a blender and blend the mixture until smooth. Add the soured cream and blend a bit more. Season to your taste.
If you are going to eat the soup straight away – transfer it to the pan and heat it up for a couple more minutes. Serve up in a bowl with a teaspoon more soured cream and a little mint leaf, to show off. Alternatively you can eat it cold.
If I’m being good I tupperware-up some portion sizes and freeze them to take to work and have as a healthy lunch with some fresh bread. Nice for a bit of a change from sandwiches.