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Fresh Pea and Mint Soup with Garlic Bruschetta

Fresh Pea and Mint Soup with Garlic Bruschetta


This pea and mint soup is a must-try!

  • Serves: 1 |
    1 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 10 mins
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1 clove garlic, peeled

1 small panini, sliced in half

Olive oil

¼ onion, finely chopped

1 small potato, peeled and cubed

1 cup (250 ml) frozen peas

1 cup (250 ml) vegetable or chicken stock

Salt and freshly ground black pepper

Few mint leaves, chopped

30 g feta, crumbled

Slice the garlic clove in half and rub on both halves of the panini. Set aside for later.

Heat a little olive oil in a pan and sauté the onion, crushed garlic (leftover from the panini) and potato for a few minutes or until the onions are soft and translucent.

Add the peas and stock and bring to a simmer. Cook gently for about 10 minutes or until the potato is soft.

Remove from the heat and blend until smooth.

Season with salt and black pepper and stir through the chopped mint and crumbled feta.

Toast the paninis and serve alongside the soup.