This dish contains the following allergens: Milk/Dairy
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2 tbsp
oil
1
bunch of spring onions, sliced
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, as desired
Crème fraîche or natural yogurt to garnish
2 tbsp
oil
1
bunch of spring onions, sliced
1
potato, peeled and cubed
2
garlic cloves, crushed
0.33 gallons
hot vegetable stock
26oz
frozen peas, thawed
1oz
fresh pea shoots, save some for serving
0.35oz
fresh mint leaves
Salt and freshly ground black pepper, as desired
Crème fraîche or natural yogurt to garnish
Utensils
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.
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.
Step 3
Leave the soup to cool slightly before pureeing the soup until smooth using either a food processor or blender.
Step 4
Pour the soup back into the pot. Bring the soup back to a slow simmer, turn off the heat.
Step 5
Serve in bowls with a teaspoon of crème fraîcheor yogurt and garnish with pea shoots.
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.
2 tbsp
oil
1
bunch of spring onions, sliced
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, as desired
Crème fraîche or natural yogurt to garnish
2 tbsp
oil
1
bunch of spring onions, sliced
1
potato, peeled and cubed
2
garlic cloves, crushed
0.33 gallons
hot vegetable stock
26oz
frozen peas, thawed
1oz
fresh pea shoots, save some for serving
0.35oz
fresh mint leaves
Salt and freshly ground black pepper, as desired
Crème fraîche or natural yogurt to garnish
Step 2 of 5
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.
2 tbsp
oil
1
bunch of spring onions, sliced
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, as desired
Crème fraîche or natural yogurt to garnish
2 tbsp
oil
1
bunch of spring onions, sliced
1
potato, peeled and cubed
2
garlic cloves, crushed
0.33 gallons
hot vegetable stock
26oz
frozen peas, thawed
1oz
fresh pea shoots, save some for serving
0.35oz
fresh mint leaves
Salt and freshly ground black pepper, as desired
Crème fraîche or natural yogurt to garnish
Step 3 of 5
Leave the soup to cool slightly before pureeing the soup until smooth using either a food processor or blender.
2 tbsp
oil
1
bunch of spring onions, sliced
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, as desired
Crème fraîche or natural yogurt to garnish
2 tbsp
oil
1
bunch of spring onions, sliced
1
potato, peeled and cubed
2
garlic cloves, crushed
0.33 gallons
hot vegetable stock
26oz
frozen peas, thawed
1oz
fresh pea shoots, save some for serving
0.35oz
fresh mint leaves
Salt and freshly ground black pepper, as desired
Crème fraîche or natural yogurt to garnish
Step 4 of 5
Pour the soup back into the pot. Bring the soup back to a slow simmer, turn off the heat.
2 tbsp
oil
1
bunch of spring onions, sliced
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, as desired
Crème fraîche or natural yogurt to garnish
2 tbsp
oil
1
bunch of spring onions, sliced
1
potato, peeled and cubed
2
garlic cloves, crushed
0.33 gallons
hot vegetable stock
26oz
frozen peas, thawed
1oz
fresh pea shoots, save some for serving
0.35oz
fresh mint leaves
Salt and freshly ground black pepper, as desired
Crème fraîche or natural yogurt to garnish
Step 5 of 5
Serve in bowls with a teaspoon of crème fraîcheor yogurt and garnish with pea shoots.
