Meatless Monday Blog

Hi Folks, I’m back from travels and ready to rock some recipes! This first recipe is one that I made while in Amsterdam, during a cook-out with my family. Its a perfect healthy, fresh starter dish that I found on If you prefer a thinner consistency, just add less peas! I like to drizzle a little bit of heavy cream in it, or add a small dollop of creme fraiche. Enjoy!

pea soup

1 tbsp olive oil
knob of butter
½ bunch spring onion, sliced, plus a few extra to serve
1 potato, cut into small dice
1l hot vegetable stock
500g frozen green peas
½ small bunch mint, leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated

Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without coloring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

  • Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
  • To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. Note: when the cheese gets to dark it becomes bitter. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
  • To serve, heat the soup and divide between 6 bowls. Scatter with mint, sliced spring onions, and a drizzle of olive oil. Serve with the Parmesan biscuits on the side.


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