Recipes
Minty Pea & Potato Soup with Crispy Kale and Seeds
A light, fresh recipe that’s packed full of flavour and goodness – and also just happens to be vegan –...
Ingredients
For the soup
- 200g garden peas, frozen or fresh
- 2 potatoes, skin on, diced
- 1 shallot, diced
- 200ml vegetable stock
- handful of fresh mint
- A portion salt and freshly ground pepper, to taste
To serve
- 2 handfuls of kale
- 100g mixed seeds
Method
- Add all the soup ingredients to the jug of the soup maker, replace the lid and select the Smooth Soup setting. Leave to cook for 30 minutes.
- Once the soup is finished and blended, cook the kale in a hot frying pan until it’s slightly coloured and crispy. Set aside.
- In the same frying pan, toast the seeds until browned.
- To serve, pour out a bowl of soup and top with some crispy kale and the toasted seeds. Enjoy with hunks of crusty bread.