Peas are not the most exotic or trendy of vegetables, but their simplicity and sweetness make them a winner. Throw them into risotto for a splash of color and flavor, or add raw to a salad for a little extra crunch. This pea, mint and coriander soup is gluten free, vegan and vegetarian friendly, making it a perfect lunch or elegant dinner party starter.
- 1 medium onion
- 2 cloves of garlic, crushed
- 2 tbsps olive oil
- 2 cups frozen or freshly shelled peas
- 3 cups vegetable stock
- Handful of mint leaves
- Handful of coriander leaves
- Salt and pepper to taste
- Mint leaves and pumpkin seeds to garnish
Heat the oil in a saucepan over a medium heat. Fry the onion and garlic for a few minutes until softened.
Add the frozen peas and vegetable stock (be sure to use a vegan stock if you are making this a vegan soup) and bring to the boil. Reduce the heat and add the mint and coriander and simmer for a few minutes.
Using a hand blender, liquidise the soup and season to taste.
Serve with a small sprig of mint and a scattering of pumpkin seeds.