GLUTEN-FREE GREEN SOUP WITH PEAS, MINT AND BROCCOLI
This simple and healthy recipe for Green Soup with Peas, Mint and Broccoli was given to me by a dear neighbour who said even the teenage boys in her family were coming back for seconds.
For broccoli? Outrageous! Must be a first. Although, as it happens, it’s a fine way for us all to eat lots more wholesome green vegetables and enjoy every mouthful.
Make Green Soup in a hurry with a stick-blender and enjoy the rustic texture, or blend until ultra-smooth for an elegant silky result.
Delicious either way. More please.
Jan
GREEN SOUP WITH PEAS, MINT AND BROCCOLI
Serves 6 as an entree
2 tablespoons extra virgin olive oil
2 brown onions, diced
3 cloves garlic, minced
800 gm fresh or frozen peas
30 gm fresh mint leaves
1 head of broccoli, cut into florets and divided into small pieces
½ green jalapeno chilli pepper, deseeded and chopped
1 litre vegetable stock or water
Sea salt and freshly ground black pepper
150 gm crème fraiche (plus extra to garnish)
1 spring onion, trimmed and finely sliced
Heat oil in a large saucepan over low-medium heat. Add onions and cook for 8 minutes or until translucent. Add garlic and cook for a further 2 minutes.
Set aside a few peas, mint leaves, broccoli florets and Jalapeno chilli pepper slices to garnish, before adding all the rest to the saucepan.
Pour in the vegetable stock or water, season and stir well. Bring to a gentle simmer, then cook for 10 minutes.
Whiz soup with a stick blender for a rustic texture or, when cool enough to handle, transfer to a blender to achieve a silky finish.
Check seasoning and return to the pan and warm gently if necessary. Ladle into bowls, add a dollop of crème fraiche and top with reserved peas, mint, broccoli florets and sliced spring onion.