Split Green Pea Soup with Mint
This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons, it's fantastically bright and fresh, just the thing for a warm summer evening!
- 200g split green peas
- 500ml water
- 1 teaspoon vegetable bouillon powder
- 2 tablespoon rapeseed oil
- 3 cloves of garlic, chopped
- 1 onion, finely chopped
- 1 carrot, grated
- about a handful of spinach, chopped
- 2 bay leaves
- salt and pepper to taste
- fresh mint, chopped
- Wash the green split peas in a colander, then place in saucepan cover with cold water, and leave to soak for 2 hours. They can be cooked without soaking, but will take longer.
- Rinse and drain. Put the peas back into the saucepan. Cover with water and bring to the boil. Allow to boil for ten minutes. Skim any scum from the surface of the water.
- Add the bouillon powder, grated carrot, spinach and bay leaves. Reduce the heat and simmer for 20 minutes.
- In a separate pan, heat the oil and cook the onion and garlic. Add this to the soup mixture. Season with salt and pepper, and add more water if needed. Simmer for five minutes more.
- Serve topped with chopped mint and homemade croutons.