Pea and Mint Soup with Feta Toast

• 4 tbspolive oil
• 1onion, chopped
• 150 gpeeled potato, cut into 1 cm dice
• 2garlic cloves, sliced
• 900mlvegetable stock
• 700gfrozen peas
• 100gspinach
• 20gmint, leaves picked
• 30 mllemon juice
• fine salt
• black pepper
• Finely grated lemon zest (2 g)
• 400 gsourdough, cut into 8 slices
• 200gfeta

Method

1. 1Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Cook the onion and potato with a pinch of salt for 6 minutes until the onion is soft but has not coloured, then add the garlic for 1 minute until it smells sweet.
2. 2Pour in the stock, bring to the boil and simmer for 6 minutes until the potato is tender enough to crush against the side of the pan.
3. 3Add the peas and spinach and cook for 3 minutes until the peas are bright green and just tender. Take it off the heat straight away; every minute past this dulls the colour.
4. 4Take the pan off the heat. Add the mint and 2 g lemon zest, then blend with a stick blender until smooth. Keep the blade submerged to avoid hot splashes. Stir in 30 ml lemon juice, taste and season.
5. 5Toast the sourdough until golden and crisp at the edges. Drizzle each slice with the remaining olive oil, crumble the feta over the top and grind over black pepper.
6. 6Ladle the soup into bowls and serve with the feta toasts alongside for dunking.

Per serving

kcal

719

protein

29.3g

fibre

15.5g

carbs

90.1g

fat

26.1g