Pea, mint and pine nut with pan-fried rosemary bread
Pine nuts give the soup a luxuriously creamy texture and the mint makes it taste like a bowlful of spring.
1.5 of your 5 a Day
120g frozen or fresh peas
1 garlic clove, peeled
175ml vegetable stock
2 tablespoons pine nuts, toasted
1 tablespoon olive oil
a handful of fresh mint leaves
sea salt and pepper
Place the peas, garlic and stock in a saucepan. Bring to the boil. Turn off the heat and let it sit for 3 minutes.
Grind the pine nuts to a paste in a blender or with a pestle and mortar.
Trickle in the olive oil and give it a good mix.
Place the peas in a blender with the pine nut paste and fresh mint. Whizz to a smooth puree. Add more stock if needed.
If you want a smoother soup, pass it through a sieve. Season to taste and serve.
Pan-Fried Rosemary Bread
This is a great alternative to buttered bread.
Splash a bit of olive oil into a warm pan. Add a sprig or two of rosemary, a large crushed garlic and a pinch of sea salt.
Press thick slices of good bread into the hot, fragrant oil and cook on each (or just one) side until golden.