Pea and Mint Soup

 900g Peas (Approx - frozen are fine).

1 Small Bunch Mint

1 Bunch Spring Onions (6-8)

3-4 Cloves Garlic.

Small Piece of Ginger

1 Deseeded Green Chilli

1 Pint or so Stock.

A Pinch of Ground Cumin

Lemon Juice (optional)

200 ml Single Cream or Yoghurt

Salt and Pepper 


1.  Chop ginger, onions, garlic and chilli - does not need to be especially fine - and lightly fry in oil.

2.  Add the peas and stock, and simmer gently until the peas are cooked through.

3.  Add the mint, then cumin, lemon and seasoning to taste.

4.  Add the cream or yoghurt (do not boil the soup after this, to avoid curdling).

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