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Fresh Pea and Mint Soup with Garlic Bruschetta
This pea and mint soup is a must-try!
- Serves: 1 |
- Difficulty: very easy
- Prep Time : 5 mins |
- Cook Time : 10 mins
Ingredients
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
Method
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.
