Pea and Mint Soup

Ingredients;

1. Oil for cooking onions (coconut is good)
2. 3 or 4 medium onions
3. 500ml ready made Chicken or Vegetable stock
4. 1.5 litres Boiling water
5. 1.2 kg Frozen or Fresh Peas
6. 3-4 table spoons Dried Mint
7. Very large bunch (about 80-100g) of fresh mint (stalks removed)
8. 2-3 tsp salt

Method;

Use a large 9"/5l pot for this recipe

1. Heat the oil in the pot
2. Chop up the onions (I use the MagiMix to save time)
3. Put the onions in the pot and add a little liquid (50 -100 ml) to help them steam cook (put the lid on the pot)
4. Fill the kettle and put on to boil
5. When the onions are cooked put the peas, stock, dried mint, salt and boiling water to the pot and bring to the boil - boil until tender (a few mins)
6. A minute before turning off the heat, add the fresh mint
7. Blend using Bamix (hand blender)

The very best thing about this recipe is that this soup only takes me about half an hour to prepare and cook (it will take longer though if the peas are straight from the freezer). It will keep in the fridge for two to three days and freezes well.
This was submitted for June's Go ahead honey, it's gluten-free! event.