Minty Pea & Potato Soup with Crispy Kale and Seeds
A light, fresh recipe that’s packed full of flavour and goodness – and also just happens to be vegan – this soup is guaranteed to get your taste buds tingling, and its vibrant green colour will certainly turn some heads.
Made in our Lakeland Touchscreen Soup Maker.
Ingredients
For the soup
- 200g garden peas, frozen or fresh
- 2 potatoes, skin on, diced
- 1 shallot, diced
- 200ml vegetable stock
- Handful of fresh mint
- Salt and freshly ground pepper
To serve
- 2 handfuls of kale
- 100g of mixed seeds
Instructions
- Add all the soup ingredients to the jug of the soup maker, replace the lid and select the Smooth Soup setting. Leave to cook for 30 minutes.
- Once the soup is finished and blended, cook the kale in a hot frying pan until it’s slightly coloured and crispy. Set aside.
- In the same frying pan, toast the seeds until browned.
- To serve, pour out a bowl of soup and top with some crispy kale and the toasted seeds. Enjoy with hunks of crusty bread.
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