Homegrown Pea & Mint Soup
With spring here, we can ease off the root vegetables and start to enjoy the fresh new shoots of vegetables, fruit and herbs. Many of which you can grow on your own.
Leafy greens such as lettuce, spinach and kale are easy to grow and will be ready to harvest in weeks. Depending on the type, salad leaves can be grown all year round as they can be grown indoors or out.
Tomatoes are one of the more popular vegetables, ripped tomatoes provide a wide range of nutrients. You can either buy tomato seeds or buy a plant. For best results water little and often. Some gardeners will leave tomato plants in the greenhouse as they prefer temperatures around 22°c. Homegrown tomatoes from the vine will taste wonderful too.
When it comes to Peas and Beans there are many different varieties, some are to be grown on bushes and some on poles. Peas are another vegetable that is easy to grow. They are a cooler season crop and can produce a lot so will need to be harvested regularly. Watch out for the birds as they love to steal pea pods!
Herbs such as basil, thyme and parsley are really good for first time gardeners, they can turn any meal into something delicious, and take up little room too. Some herbs are happy inside on a sunny windowsill such as mint. Mint is a fast-growing herb therefore having it in a pot you are restricting its boundaries.
Why not turn your ingredients into a tasty meal, here is a creamy pea and mint soup which is quick and easy to make, ideal for spring served hot or cold.
1 Tablespoon olive oil
1 Celery stalk
A medium Onion
½ Clove Garlic
1 Cube Vegetable Stock
780 ml Water,
Bunch of Mint
- To start with in a large saucepan, heat the olive oil, on medium heat add the celery, chopped onion and garlic. Keep stirring for about 5 minutes.
- Add the vegetable stock into a jug of boiling hot water, stir until all the stock is dissolved.
- Next add the peas and the stock to the pan, keep stirring and bring to a boil.
- Reduce the heat and place the lid on the saucepan leaving to simmer.
- When the peas have softened, turn the heat off, season with salt and pepper and add the finely chopped mint leaves.
- Using a blender pulse the soup until it is smooth.
- This soup can be served cold or hot. If cold transfer to the refrigerator to chill.
- Garnish with a spring of mint.
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