First posted: Jun 16, 2013

Pea, Courgette and Mint Soup with Goats Cheese Toasts


I love this soup. It’s fresh, funky and can be on the table in 25 minutes. I know it sounds (and looks!) very loudly green, but once you get past that you’ll discover something absolutely enchanting.



Cooks in:        Serves:4-6

  • 1 Tbsp olive oil
  • 4 spring onions
  • 4 leeks, greenest ends removed and roughly sliced
  • 1 medium sweet potato, peeled and diced (you can use regular potatoes if preferred)
  • 1 clove garlic, finely chopped
  • 6 medium courgettes, roughly chopped
  • 800ml vegetable or chicken stock
  • 3 cups frozen peas
  • 4 Tbsp chopped fresh mint
  • 2 Tbsp fresh lemon juice
  • 1/2 cup fat-free natural yoghurt
  • A generous pinch of salt and freshly ground black pepper
  • Sugar, to taste
For the Goats Cheese Toasts
  • 4 slices ciabatta or sourdough bread
  • 1 Tbsp olive oil
  • 75g goats cheese

What to do

1. Heat the olive oil in a large pot, add the spring onions and leeks and fry for 2-3 minutes until softened. Then add in the potato, garlic and courgettes and fry for a further 3 minutes.

2. Add the stock, bring to the boil and then turn down the heat and simmer for 10 minutes or until the potato is soft.

3. Add the peas and simmer for 3 minutes, then remove from the heat. Stir in the mint, lemon or lime juice and most of the yoghurt. Allow to cool for a few minutes and then blend, adding salt, pepper and sugar to taste.

4. Reheat to serve or eat cold as an alfresco option. Garnish with a dollop of the remaining yoghurt, a few whole peas and a little chopped mint and serve with toasted ciabatta or sourdough slices topped with goat’s cheese and a drizzle of olive oil.

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