Minted Pea and Rocket Soup

dish.co.nz

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

I always have frozen peas on hand and this soup is the perfect example of what can be whipped up with a few pantry essentials and a couple of veg. I’ve topped it with a poached egg but the soup is delicious served as is, or try crumbled crispy bacon or a few crisp croutons.

2 tablespoons olive oil

small knob of butter

1 onion, thinly sliced

2 zucchini, sliced

2 cloves garlic, crushed

1 teaspoon ground cumin

200 grams potato, peeled and diced

3 cups vegetable or chicken stock

300 grams frozen minted peas

100 grams rocket leaves, well chopped

2 tablespoons cream, optional

sea salt and freshly ground pepper

2 tablespoons each pumpkin, sunflower and sesame seeds, toasted

Note: Ingredients may have been altered from the original.

Directions at dish.co.nz

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