Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling.
25g butter (switch to olive oil for a vegan version!)
1 medium onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
500g fresh or frozen peas
250g pea shoots
75g fresh mint, roughly chopped
1 litre vegetable stock
Dried dulse seaweed – crumbled, finely chopped or powdered
- Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened. Add the garlic and cook for a further 3 minutes.
- Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes.
- Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!). Return the blended soup to the pan and add the remaining peas and stock. Simmer gently for a further 5 minutes.
- Serve immediately with a few pea shoots to decorate and the dulse seaweed to season. Add black pepper to your taste.
Check out more of Sophie’s recipes and beautiful food photography here.