Pea, mint and chilli soup with feta

Pea, mint and chilli soupThis recipe is from a book called ‘Natural born fillers‘ by Silvana Franco and it is a winner. Unbelievably quick to make and the simple ingredients make it spicy, salty, fresh and sweet all at the same time! And of course, very healthy.

Ingredients to serve 4:

1 onion, chopped

1 red chilli, chopped

3 garlic cloves, chopped

800g frozen peas

1 small round lettuce, washed and sliced

1 litre chicken or veg stock

rind and juice of 1 lemon

fresh mint leaves

75g feta cheese


Heat a little olive or rapeseed oil in a pan and cook the onion, chilli and garlic until softened (around 5 minutes). Add the peas, lettuce and stock, bring to the boil then reduce heat and simmer for another 5 minutes until the peas are soft.

Blitz with a hand blender until pureed but with some texture. Stir in the lemon zest and juice and add a good grind of black pepper. Serve immediately to keep the vivid green of the peas, and scatter over some crumbled feta and torn mint leaves (I couldn’t find any feta in the shop so I had to do without!) The mint adds such a good freshness to each mouthful and when you bag some melted feta…salty gooeyness! I find that you don’t need to add any salt when you’re cooking as the stock and feta lend enough. Great as a summer lunch or starter – let’s just hope the sun keeps shining.


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