Pea, Mint and Lemon Soup
This has got to be one of the quickest soup recipes in my repertoire. You can trust most Kiwis to have a bag of peas in their freezer and a lemon tree in the back garden. It tastes fresh and delicious.
You can swap the mint for coriander or parsley for a different flavour.
Serves 4, Cook time 30 min 1 tbsp coconut oil 1 medium onion, finely diced 4 garlic cloves, minced 750g frozen peas
mint leaves roughly chopped 1 litre vegetable stock Juice and zest of 1 lemon Sea salt and freshly ground pepper, to taste
Pinch of smoked paprika Warm the oil in a large pot; add the chopped onion and cook on a gentle heat for 5 minutes or until the onion is soft. Add the garlic and cook for a further 2 minutes. Add of the peas, the chopped mint leaves, and 3 cups of the stock. Cover and simmer for 10 minutes. Blend the soup in a food processor or with a hand immersion blender. It should be a thick puree. Return it to the pan, season with salt and pepper and add the remaining peas, stock, lemon zest and juice. Cook for a further 5 minutes. Spoon into bowls and sprinkle with smoked paprika. Serve with fresh bread, you can also freeze it into portion-sized pottles for your lunch.
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