Ingredients
- Potato 1
- Red onion 1
- Lime 1
- Coconut oil 2 tbsp
- Frozen peas 800g
- Vegetable stock 1½L
- SpinneysFOOD Fine Coriander 2 tsp
- SpinneysFOOD Fresh Mint 15g
- Coconut cream 280ml
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Fine Black Pepper ½ tsp
- SpinneysFOOD Fresh Coriander 15g
Nutrition (Per serving)
- Calories 308
- Fat 18.2g
- Saturates 16g
- Protein 8.9g
- Carbs 35g
- Sugars 14.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Zahra Abdalla's mint and pea soup
Asian 15 Mins Prep · 30 Mins Cook
- Peel and cube the potato. Peel and thinly slice the onion. Juice the lime.
- Heat the coconut oil in a pot over a medium heat.
- Add the red onion and sauté until it turns a light golden brown. Stir in the peas and potato cubes. Add the vegetable stock and coriander powder.
- Bring to a boil over a high heat. Cover the pot, lower the heat and leave to simmer for 20 minutes.
- Add the fresh mint, 250ml of coconut cream and season with the salt and pepper.
- Using a hand blender, purée the mixture to a smooth consistency, then leave to simmer for a further 5 minutes. Remove from the heat and stir in the lime juice.
- Serve the soup in bowls, drizzled with coconut cream and sprinkled with some chopped coriander.