Edamame, Pea & Mint Soup

Vegan

A gorgeous, bright green soup. Rich in protein, iron and easy to make. Fantastic as a starter or a hearty lunch with a wholemeal roll.

Serves:

Serves 4-6

Time:

30 minutes

Ingredients:

225g/8oz leeks 1½ tbsp olive oil 1 small onion or half a large onion, roughly chopped 225g/8oz potatoes, peeled and diced 1.2L/2 pints light vegetable stock OR the same amount of hot water with 4 tsp vegan bouillon powder added 100g/generous 3oz edamame beans, sold in freezer compartments of large supermarkets or health food shops 125g/generous 4oz peas, fresh or frozen One good handful/10g fresh mint leaves, roughly chopped. Set aside a couple of sprigs for garnish 3 tbsp soya milk Black pepper Salt if necessary

Method:

1. Prepare the leeks: top and tail, chop roughly then soak in cold water for a few minutes to loosen dirt and grit. Rinse and agitate thoroughly in running water then drain.

2. Heat the oil in a large saucepan and sauté (gently fry) the onion and leeks until the onion is soft.

3. Add the potatoes and sauté for a few seconds to coat in oil then add the stock.

4. Add the edamame, peas and mint. Bring the mixture to the boil and turn down to simmer for 20 minutes.

5. About 5 minutes before the end, add the soya milk.

6. Blend the soup until smooth.

7. Serve with the sprig of mint.