Pea & mint soup with wand dippers
Celebrate World Book Day and get inspired by children’s book The Worst Witch, with warming bowls of pea and mint soup served with cheesy ‘wand’ dippers
-
Prep:20 mins
Cook:25 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 331
-
fat 16g
-
saturates 8g
-
carbs 31g
-
sugars 0g
-
fibre 8g
-
protein 11g
-
salt 0.9g
Ingredients
- 2 tsp vegetable oil
- 1 onion, roughly chopped
- 1 large potato, chopped
- 1 garlic clove, finely grated or crushed
- 1l vegetable stock
- 350g pack ready-rolled puff pastry
- 75g cheddar, finely grated
- 750g frozen peas
- handful of mint leaves, plus extra shredded leaves to garnish
Method
Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over a medium heat and fry the onion for 6-8 mins until softened. Add the potato and garlic, and cook for a couple of minutes more before pouring in the stock and simmering for 12-15 mins until the potato is just tender.
Meanwhile, unravel the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then scatter over the cheese and season with black pepper, if you like. Bake for 10-12 mins until golden.
Once the potato is just tender, tip the peas and mint into the soup mixture, and cook for 5-8 mins until the peas are defrosted and tender. Remove from the heat and blitz using a hand blender. Ladle the soup into bowls, scatter over the shredded mint leaves, then serve with the pastry wands for dunking.
