Pea is Mint!

Brrrr it is cold outside! Rainy and grey and not too inspiring. But one thing I love is that it is great for comfort food!

As much as it’s easy to just snack on easy meals like pizza and chips etc, cooking simple flavourful meals can be just as satisfying! This was my first go on a peat & mint soup, and my husband who usually hates soups, gave this one a double thumbs up. A savoury deep soup topped with toasted sesame oil, served alongside warming & filling sweet potato roasted & seasoned with an Adirondack maple spice mix, and a hearty tasty rosemary bread roll.

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Pea & Mint soup, roasted adirondack maple sweet potato bites & rosemary bread roll

Serves: 4

Time: 30-40 min

Ingredients: Pea & Mint soup

  • 1 bunch spring onions trimmed and roughly chopped OR one onion, peeled and chopped
  • 1 medium potato, peeled and sliced very thinly with a mandolin
  • 1-2 garlic cloves, crushed
  • 850ml vegetable stock
  • 250-300g frozen peas
  • 4 tbsp chopped fresh mint
  • 1 tsp agave
  • 1 tbsp fresh lemon or lime juice
  • oil (I have used coconut in this and also olive oil, so pick whichever!)

Ingredients: Sweet Potato Bites

  • 4-5 medium sweet potatoes, peeled and chopped into 1-2 inch bites
  • oil
  • salt & pepper
  • adirondack maple spice mix ( 1 tsp each: pure maple sugar, brown sugar, coarse kosher salt, tellicherry pepper, garlic granules, onion powder, green onion flakes to make your own) OR you can use 1 tbsp agave/honey and chilli flakes alongside salt & pepper for a tasty marinade

Ingredients: Rosemary bread roll

  • your favourite (or most convenient) store bought rosemary focaccia roll

Method

  1. Get a medium sized sauce pan out and and warm it up to a medium heat. Turn the oven on and heat to 220 degrees celsius. Gloss the pan with your oil and get it heated up. Add the potatoes, onions, and garlic and let it cook through and brown. This adds some more depth. Cook for 5 or so minutes. Then add in the stock. Bring up to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. Add the remaining peas to the soup base and simmer for 3 to 5 minutes – no longer, or you will lose the lovely fresh flavour of the peas.
  2. Get the sweet potatoes into a foil lined roasting tray and drizzle with olive oil, season with salt & pepper and a couple dashes of the spice mix (if using the agave and chilli combo, hold off on this for now!) Cover the sweet potatoes and put in the oven to cook for about 25 minutes. Keep an eye on them and move to cook thoroughly. Once cooked, add the rest of seasoning and uncover to let brown. Once cooked and roasted, take out and set aside.
  3. Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Season with salt & pepper, top with sesame oil.
  4. Add the bread roll to the heated oven to crisp up.
  5. To serve the soup cold, cool quickly, then chill – you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling.

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