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Pea & Mint Pesto Soup


A delicious Summer soup recipe supplied to us by Seasoned Cookery School - www.seasonedcourses.com


 

Pea & Mint Pesto Soup

Ingredients

  • 500g frozen peas
  • 3 medium potatoes, peeled and cubed
  • 1 litre of vegetable stock
  • 10g fresh mint leaves
  • 10g pine nuts
  • 1 garlic clove
  • 4 tsp olive oil
  • 2 tbsp parmesan cheese

Method

  • Put the peas, potatoes and stock in a pan and bring to the boil. Cook until the potatoes are soft.
  • While the peas and potatoes are cooking get started on the pesto. You can make the pesto in either a small blender or a pestle and mortar.
  • Put the mint leaves, pine nuts, garlic clove, olive oil and parmesan in the blender and pulse until you have a paste.
  • When the potatoes have cooked, blend the soup until smooth. Top with a spoonful of pesto before serving.