Recipe by Ninja Kitchen
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- 2 tbsp oil
- 1 bunch spring onions, siced
- 1 potato, peeled and cubed
- 2 garlic cloves, crushed
- 1.5L hot vegetable stock
- 750g frozen peas, thawed
- 50g fresh pea shoots, save some for serving
- 10g fresh mint leaves
- Salt and freshly ground black pepper
- Crème fraîche or natural yogurt to garnish
Utensils
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Step 1
Add oil to pot. On a medium heat preheat oil for a few minutes before adding onion. Cook with lid on for a few minutes to soften before adding potato and garlic. Cook with lid on for 2 minutes more.
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Step 2
Add the hot stock and thawed peas. Bring to a boil and then simmer over a lower heat. Once simmering, add the mint leaves, pea shoots and seasoning. Cook for 5-10 minutes.
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Step 3
Leave the soup to cool slightly before pureeing the soup until smooth using either a food processor or blender.
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Step 4
Pour the soup back into the pot. Bring the soup back to a slow simmer, turn off the heat.
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Step 5
Serve in bowls with a teaspoon of crème fraîche or yogurt and garnish with pea shoots.
