Pea and Mint Soup

By gestational-diabetes-recipes

Sunny season soups are quick and easy especially this Pea and Mint Soup recipe. Fresh summer peas and garden mint are a match made in paradise; their combination in every recipe is delightful. Naturally, this soup is quick to make, filled with flavour and gestational diabetes friendly and if garden-fresh peas aren’t available the pea and mint soup recipes works just as well with frozen peas.

Ingredients

• 1 tablespoon olive oil
• 2 big brown onions, chopped 3 garlic cloves, smashed or finely chopped
• 2 carrots, chopped 2 celery sticks, chopped
• 8 cups salt reduced vegetable stock
• 600 g/ ~3 cups frozen peas
• 1 bunch fresh mint, roughly chopped (save a handful to garnish)
• 150 g/ ~5.2 ounces grated Parmesan cheese

Details

Preparation time 10mins
Adapted from gestational-diabetes-diet.com

Preparation

Step 1

1.Heat oil in a large saucepan over medium-low heat.
2.Add onion, garlic and bacon or ham (if using) and cook uncovered until onion and garlic are
soft. Careful not to burn garlic.
3.Add carrots, celery and stock to saucepan.
4.Cover and bring to the boil.
5.Reduce temperature to low, add peas and simmer for about 10 mins.
6.Tip: To maintain your soup a vibrant green be sure to don’t overcook your peas.
7.Remove saucepan from heat.
8.Take out a cup of peas after that add fresh mint and mix the soup with a hand blender or kitchen whiz.
9.Add the peas back in for a more large consistency or blend nicely.
10.Serve in bowls topped with grated Parmesan and mint.