Pea and mint soup with white bean fritters

Serves 2

The fritters make an elegant alternative to bread – you can even float them in the soup if you like.

½ onion, chopped
2 tbsps mint, chopped
200g peas
500ml vegetable stock
salt and pepper
soya cream (optional)
1 tbsp olive oil

  1. Place a medium sized saucepan over a low heat and add the onion. Cook until softened, about 10 minutes.
  2. Add the stock, mint, peas and seasoning, bring to the boil and simmer for 10-15 minutes.
  3. Remove from heat, cool and blend to a smooth soup. Reheat in pan. Add a drizzle of soya cream to serve.

 

BOX
White bean fritters

Makes 3-4

100g tinned cannellini beans, drained (save the liquid for the pudding)
1 tbsp chopped mint
1 tsp lemon juice
1 clove garlic
salt and pepper
1 tbsp plain flour
1 tbsp olive oil

  1. Put all the ingredients except the olive oil into a bowl, and use a potato masher to crush them together – keep a rough texture, don’t over-blend.
  2. Shape into small patties, dust with flour and refrigerate for 10 minutes to firm up.
  3. Heat olive oil in a small frying pan, and fry patties on both sides until golden. Drain on kitchen roll, and serve with the soup instead of bread.

 

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