Cookbook

Pea & Mint Soup

1 Prep 10 minutes / Cook 6 minutes

2 Makes 1L / Serves 4

420g (3 cups) frozen green peas

2 green onions, roughly chopped

500ml (2 cups) vegetable stock, at room temperature

20g (¾ cup) fresh mint leaves

Salt and freshly ground pepper, to taste

Greek style unsweetened yogurt, to serve

Extra fresh mint leaves, to serve

1. Place peas in a large heatproof bowl. Cover with boiling water.

Stand for 5 minutes or until thawed and drain.

2. Place peas, green onion and stock into blender jug and secure

lid.

3 SOUP until program ﬁnishes.

3. Add mint leaves and secure lid.

4 PUREE 30 seconds or until combined, season to taste with salt

and pepper.

Serve: divide among serving bowls, dollop with yogurt and

garnish with extra mint leaves.

Tip: we have used shelf stable UHT stocks in our soup recipes.

If using fresh stock, stock must be heated to boiling point for

1 – 2 minutes, and then allowed to cool until there is no visible

steam before blending.