Green soup

Green soup

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

I just call this green soup. No one seems to ever ask why it’s green! The simple addition of chopped chives and a dollop of yoghurt is enough to jazz this up for the adults.

Ingredients

Quantity Ingredient
60g unsalted butter
1 onion, chopped
1 litre low-salt vegetable stock
850g fresh peas, shelled
3 tablespoons flat-leaf parsley, chopped
3 tablespoons mint, chopped
salt

Ingredients for adults

Quantity Ingredient
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
60g greek-style yoghurt
chives, freshly snipped, to garnish
freshly ground black pepper

Method

  1. Melt the butter in a heavy-based saucepan over a medium heat. Cook the onion until translucent, for around 6–8 minutes. Add half the stock and bring to the boil. Add the peas, lower the heat, and simmer until the peas are tender – about 5 minutes for fresh peas or 2–3 minutes for frozen peas.
  2. Remove the saucepan from the heat and stir through the parsley, mint and remaining stock and add salt to taste.
  3. Purée the soup in a blender and if it’s too thick thin it with a little water.

Bowl one

  • Serve out the kids’ portions into serving bowls.

Bowl two

  • For the adults, return the remaining soup to the saucepan. Add the cumin and paprika and simmer over a medium heat for 2–3 minutes. To serve, add a dollop of yoghurt, some chives and lots of pepper.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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