Serves: 4
Cooking: 30min
Difficulty: easy
Rainy days in London call for soups, finally here the recipe of the pea and mint soup you can prepare in 30min for you and your family.
Mamma Flora’s Tip: If you like a thicker soup, add an entire potato.
Ingredients:
- 4 handfuls of split peas (or frozen peas)
- ½ potato
- Spring onion
- Mint
- Salt and pepper
- 2 tbsp extra virgin olive oil
- Parmesan
Tools:
- 1 pot
- Hand blender
Method:
- If you are using split peas, leave them to soak in cold water for 30 min before start cooking
- Cut half a potato in cubes and a spring onion in small pieces
- In a pot add the spring onion and the oil, gently warm it up and add the potato and the peas, you drained in the meantime. On low heat, stir for 2-3min
- Boil some water in a kettle, when hot add in the pot until 3-4 fingers over the ingredients
- Add 4 leaves of mint to the soup, salt, cover and leave it to cook for 30min on a low heat
- Stir from time to time
- Once cooked, turn off the heat, add some more leaves of mint and mix everything together with the hand blender until smooth
- Serve warm with a sprinkle of parmesan and pepper