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Pea, mint and pine nut with pan-fried rosemary bread


Rachel de Tample

Pine nuts give the soup a luxuriously creamy texture and the mint makes it taste like a bowlful of spring.

Serves 1

1.5 of your 5 a Day

Ingredients:

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

Method:

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.

 

To try some more of Rachel de Tample recipes click here.

Order the PLANEAT DVD *  Stream PLANEAT OnlineI EAT PLANTS t-shirts

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