Split Green Pea Soup with Mint

Summary

Yield
Servings
Sourcehttps://hodmedods.co.uk/blogs/recipes/split-green-pea-soup-with-mint
Prep time
Cooking time
Total time

Description

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!

Ingredients

200 g
split green peas
500 ml
water
1 t
vegetable bouillon powder
2 T
rapeseed oil
3 clv
garlic (chopped)
1
onion (finely chopped)
1
carrot (grated)
 
spinach (about a handful, chopped)
2
bay leaves
 
salt and pepper (to taste)
 
fresh mint (chopped)
 
croutons

Instructions

  1. 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.
  2. 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.
  3. Add the bouillon powder, grated carrot, spinach and bay leaves. Reduce the heat and simmer for 20 minutes.
  4. 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.
  5. Serve topped with chopped mint and homemade croutons.