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Minted pea soup with feta croutons
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1 tbsp olive oil + 2 tsp
1 onion, chopped
300g frozen peas
500ml Cooks’ Ingredients Vegetable Stock
½ x 25g pack mint, leaves only
100g essential Waitrose Greek Light Salad Cheese, crumbled
8 x 1cm slices essential Waitrose Baguette
1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a saucepan and fry the onion for 2 minutes.
2. Add the peas and cook for 1-2 minutes. Stir in the stock and half the mint. Simmer, covered, for 8-10 minutes.
3. Meanwhile, mix the cheese with 2 tsp oil and seasoning, spread onto the bread slices and place on a baking tray. Bake for 10 minutes until golden.
4. Purée the soup with the remaining mint using a hand blender and serve with the croutons.
Typical values per serving:
Rich in vitamin C; 1 of your 5 a day