Minted Pea and Chilli Soup with Crumbled Feta

Spicy and refreshing minted pea and chilli soup

I made this as a bit of an experiment, I love peas with mint and chilli so thought I would try and combine them into a lovely spring/summer soup ready for my fresh pea harvest.

Serves: 2
Cooking Time:  10mins

Ingredients:

• 250g frozen peas (or fresh if you have them)
• 300ml chicken or vegetable stock
• 1 Onion finely diced
• Either a handful of fresh mint or a tablespoon of dried mint
• 1 dry red chilli (crumbled) or 1 1/2 teaspoons of chilli flakes
• 1 clove of garlic, crushed.
• Big knob of butter
• Salt and pepper
• 1/4 block of feta cheese, crumbled

Method:

1. Fry the onions and garlic in a the butter until soft and translucent, try not to colour them.
2. Add the mint and the chilli and fry for 30 seconds
3. Add the Peas and fry for a couple of minutes before adding the stock.
4. Bring to the boil and simmer for 5minutes
5. Add the mixture to a blender, whizz until smooth, season with salt and pepper.
6. Serve with the feta crumbled over the top.
7. Enjoy

You can also use the recipe, minus the stock and feta to make a great side dish for with meat, fish or chicken. Just fry the peas until cooked then crush lightly with a fork.