Lunch
Pea and mint soup
Bright green, from the freezer in 15 minutes.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, protein, fibre, iron, unsaturated fats, B vitamins
LeafUp › Plates › Pea and mint soup
You need (serves 2)
- Two big handfuls of frozen peas (about 300 g)
- An onion
- Low-salt vegetable stock (about 500 ml)
- A small bunch of mint
- A spoon of olive oil (1 tbsp)
- Wholegrain bread to serve
How to make it
- Soften the chopped onion in the oil for 5 minutes.
- Add the stock and peas and simmer for 5 minutes.
- Add the mint, blend until smooth and serve with bread.
Allergens This plate contains gluten (bread), celery (in some stock). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
