When I come back to the UK, I always tend to go back to more traditional recipes – mostly because my mum and dad’s kitchen is a lot more traditional than mine!
I still can’t help playing around with flavours, however, and this soup was made when I had a bunch of mint that I needed to use up. The peas – well, I would put peas in everything if I could. Peas are the miniature kings and queens of food.
It sounds strange at first but the subtle taste of the mint and the extra heartiness of the peas add a little more to this already fantastic soup. A new favourite in my house and a 30-minute week night dinner!
2 tablespoons olive oil
1 large onion, diced
1 clove garlic, crushed
3 large leeks, sliced
3 large potatoes, diced
6 cups of vegetable stock
1 drained tin of peas / 1 cup of frozen peas
a large handful of fresh mint, plus a few leaves to garnish
fresh black pepper
Heat the olive oil in a large pan and add in the onion and garlic
Heat for a minute or so then add in the leeks and potatoes
Heat for 2-3 minutes, stirring well to coat in the oil
Add in the vegetable stock, stir, cover and cook for 15 minutes over a medium to high heat
Check that the potatoes are very tender, then remove the lid and add in the peas and mint
Cook for a minute or so, then remove from the heat and allow to cool for 4 minutes
Blend with an immersion blender or a food processor until pureed
Return to the pan, heat for a couple of minutes then split between 4 bowls
Top with a couple of fresh mint leaves, then season and serve
This is a hearty soup for a chilly night or a fantastic lunch. It’s healthy and filling with a light flavour – a great twist on a classic soup!