14 Aug Pea, Mint & Celery Soup
Soups & Bowl Food
Pea, Mint & Celery Soup
20
Mins
4
Serves

This Pea, Mint & Celery soup is a big favourite of mine year round. I love adding the soft boiled eggs on top and a big drizzle of extra virgin olive oil. A dollop of yoghurt would also be delicious. Feel free to add in any other veggies that need using and if you’ve got leftovers, freeze them for a rainy day when you don’t feel like cooking.
Method
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Gently fry the onions and chopped celery in butter for 5 minutes until softened, save the celery leaves for garnishing.
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Add the stock/broth, cooked beans, salt & pepper and pop a lid on and let come to a medium simmer.
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Meanwhile start boiling your eggs and cook them for 7 mins for a soft boiled then straight into a bowl of cold water (save that water for watering your plants!) and peel once cool enough to handle.
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Add the peas and milk to the soup and cook for another few minutes then turn off the heat and transfer to a blender along with the fresh mint leaves, lemon juice and zest and blitz until smooth, seasoning as you go.
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Pour into bowls, drizzle with olive oil, garish with celery leaves or more mint leaves and top with the eggs or yoghurt and chives

Ingredients
2 tbsp butter/ghee/coconut oil
Bunch spring onions /onion, chopped
500g fresh shelled peas or frozen peas
280g cooked white beans
1 litre or more veg stock or broth
200ml milk of your choice
2 celery sticks and their leaves
About 20 mint leaves (about 4 sprigs worth), or more – or use basil
Juice and zest of 1/4 lemon
Sea salt & pepper
To serve
4 x 7 min soft boiled eggs
or a big dollop of yoghurt on each bowl
swirl of extra virgin olive oil
extra chives
My Cookbook

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