This easy homemade soup from Rachel Allen is packed full of fresh green vegetable goodness - AND you’ve probably got everything you need to make it in your kitchen already. Made from scratch and on the table in 10 minutes, it makes a vibrant, healthy meal for 4-6 people. Oh, and any leftovers can go in the freezer for another time. Say no more.
Recipe from Rachel Allen’s cook book, Coast: Recipes from Ireland’s Wile Atlantic Way. Get your copy here: http://tiny.mn/1J4ES5B
INGREDIENTS
25g butter
75g spring onions, trimmed and chopped
salt and freshly ground pepper
300g cucumber unpeeled, cut into 1cm dice
300g frozen peas
750ml boiling chicken or vegetable stock
1 tbsp chopped mint
75ml double or regular cream
METHOD
1. Melt the butter in a saucepan on a medium heat and allow to foam. Add the chopped spring onion and season with salt and pepper to your taste, then cook, uncovered, for 2-3 minutes.
2. Chop and add the cucumber, cover the pan and cook on a low heat for a few minutes until softened.
3. Next, add the peas and boiling stock, bring back to the boil and boil, uncovered, for just 2 minutes until the peas are cooked (fresh peas will need a couple more minutes to cook).
4. As soon as the vegetables are cooked, blend together with some chopped mint and cream. Whiz until the soup is velvety and smooth.
5. Crusty bread at the ready! Enjoy.
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Recipe from Rachel Allen’s cook book, Coast: Recipes from Ireland’s Wile Atlantic Way. Get your copy here: http://tiny.mn/1J4ES5B
INGREDIENTS
25g butter
75g spring onions, trimmed and chopped
salt and freshly ground pepper
300g cucumber unpeeled, cut into 1cm dice
300g frozen peas
750ml boiling chicken or vegetable stock
1 tbsp chopped mint
75ml double or regular cream
METHOD
1. Melt the butter in a saucepan on a medium heat and allow to foam. Add the chopped spring onion and season with salt and pepper to your taste, then cook, uncovered, for 2-3 minutes.
2. Chop and add the cucumber, cover the pan and cook on a low heat for a few minutes until softened.
3. Next, add the peas and boiling stock, bring back to the boil and boil, uncovered, for just 2 minutes until the peas are cooked (fresh peas will need a couple more minutes to cook).
4. As soon as the vegetables are cooked, blend together with some chopped mint and cream. Whiz until the soup is velvety and smooth.
5. Crusty bread at the ready! Enjoy.
Mumsnet is the UK's busiest parenting site – join in the conversation at http://www.mumsnet.com
For more great videos subscribe to the Mumsnet YouTube channel, it only takes a second!http://tiny.mn/1k47ooT
And don’t forget to follow us on Twitter: http://www.twitter.com/mumsnettowers and like us on Facebook too: http://www.facebook.com/mumsnet
Category
🛠️
Lifestyle