Minted pea soup with feta croutons

  • Total time: 20 minutes
  • Serves:2


    1 tbsp olive oil + 2 tsp
    1 onion, chopped
    300g frozen peas
    500ml Cooks’ Ingredients Vegetable Stock
    ½ x 25g pack mint, leaves only
    100g essential Waitrose Greek Light Salad Cheese, crumbled
    8 x 1cm slices essential Waitrose Baguette


    1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a saucepan and fry the onion for 2 minutes.

    2. Add the peas and cook for 1-2 minutes. Stir in the stock and half the mint. Simmer, covered, for 8-10 minutes.

    3. Meanwhile, mix the cheese with 2 tsp oil and seasoning, spread onto the bread slices and place on a baking tray. Bake for 10 minutes until golden.

    4. Purée the soup with the remaining mint using a hand blender and serve with the croutons.

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