This has got to be one of the quickest soup recipes in my repertoire. You can always trust most kiwis to have a bag of peas in their freezer and a lemon tree in the back garden. It tastes great and you can swap the mint for coriander or parsley for a different flavour.
Serves 4, Cook time 15 min
1 tbsp coconut oil
1 medium onion, finely diced
4 garlic cloves, minced
750g frozen peas
½ cup mint leaves roughly chopped
1 litre vegetable stock
Juice and zest of 1 lemon
Sea salt and freshly ground pepper, to taste
Pinch of smoked paprika
Warm the oil in a large pot, add the chopped onion and cook on a gentle heat for 5 minutes or until the onion is soft. Add the garlic and cook for a further 2 minutes.
Add 3/4 of the peas, the chopped mint leaves, and 3 cups of the stock. Cover and simmer for 10 minutes.
Blend the soup in a food processor or with a hand immersion blended it should be a thick puree. Return it to the pan, season with salt and pepper and add the remaining peas, stock, lemon zest and juice. Cook for a further 5 minutes. Spoon into bowls and sprinkle with smoked paprika.
Serve with fresh bread, you can also freeze it into portion sized pottle’s for your lunch.