Minty pea and carrot soup
15 Apr 2021
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
On cool spring days and late summer evenings a bowl of zesty soup can warm up us nicely. This minty pea and carrot soup is ready in just 15 minutes. It’s vegan, healthy, low-carb and very delish.
Ingredients
- 1 Tbsp olive oil
- 1 red onion
- 2 large carrots
- 750ml vegetable stock
- 200g frozen peas
- 1 garlic clove, minced
- 1 Tbsp chopped mint
- ½ lemon, zested and juiced
Instructions
- Chop the onion and carrots into small chunks.
- Heat the oil in a large pot and gently sauté them for 5 minutes, whilst stirring regularly.
- Add the stock, bring to the boil then cook for 5 minutes. Add the peas and cook for another 5 minutes or so, until the carrots are tender.
- Meanwhile, mince the garlic and mix with the chopped mint and lemon zest & juice.
- When the soup is ready, turn off the heat and stir in the herby mixture.
- Serve warm.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - Mid&East European
- Occasions: - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Paleo - Sugar Free - Vegan
- Skill Levels: - Easy
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