Andrea’s favourite recipe

Pea and mint soup—simple yet delicious.

There are some things that you just have to have in your pantry—or in this case, in your freezer. Frozen peas are one of them. After all, it takes less than 15 minutes to transform them into a tasty meal—be it a starter or a main course. In addition to this pea and mint soup recipe, there are many other ways to use them, for example in chilled pea soup, pea hummus, pea falafel, as an addition to pasta sauces/dishes or in salads, soups, omelettes or in combination with asparagus.  

What you need for the pea and mint soup (serves two as a main course):

• 750 g frozen peas
• approx. 1.5 litres of water
• 2 tsp vegetable stock powder (organic, if possible)
• 1 handful of mint leaves (or more)
• 2–3 tsp lemon juice
• 1 small onion and oil for frying
• freshly ground pepper
• salt if necessary (the vegetable stock already contains salt, so use sparingly)
• optional: home-made parmesan crisps, cream

Preparation:

Chop the onion and sauté in a little oil until translucent. Add the peas and sauté for 1–2 minutes. Then add the water. Bring to the boil and add the vegetable stock powder. Simmer for approx. 8–10 min. Wash and mince the mint—add about 1/3 to the soup—and purée everything. Now add the rest of the mint and season to taste with pepper, lemon juice and salt if necessary. If you prefer a more delicate taste, you can add a little cream.

For the parmesan crisps, place freshly grated parmesan on a baking tray lined with baking paper and let it melt in the oven. Then let the crisps cool, separate them and use them to decorate the soup.

Dr Andrea Altmann is the Head of the University Sports Centre. You can read more about her hereExternal link.