Summer Recipe: Pea and Mint Summer Broth

Summer Recipe: Pea and Mint Summer Broth

Despite it being summer, the weather has let us down of late and all we want is a nice soup to help us through the rainy day.

Crock Pot have designed this soup to be refreshing yet hearty and tasty, so why not give it a go for yourself?

Pea, Mint and Spring Onion Summer Broth

Serving suggestion: Finish with a free-range egg (optional)

Serves: 4-6

Cooking time: 3 hours 45 minutes low, 2 hours 15 minutes high

Ingredients:

300g/2 cups of peas (fresh or frozen, but they must be defrosted)

8-10/1 cup of spring onions (sliced at an angle)

250g asparagus spears (cut at an angle, approx. 2cm long)

6-8 mint leaves (shredded)

1 tbsp vegetable oil

2 white potatoes (diced in 2.5cm cubes)

1 medium sized onion (diced)

2 garlic cloves (crushed)

1 bay leaf

1.5 litres of vegetable stock

Salt and pepper

4-6 fresh free-range eggs (optional)

Method:

1. Add the oil to a pan and sauté the onion and garlic until soft and translucent. (If you have a Crock-Pot slow cooker with a sauté function, you can use the removable pot on the hob.)

2. Combine the cooked onions and garlic with the diced potatoes, vegetable stock and bay leaf in the Crock-Pot slow cooker. Cover and cook for 3hrs 30mins on low or 2 hours on high.

3. Add the asparagus and peas to the pot, re-cover and cook for a further 15 minutes on high.

4. Stir in the shredded mint and spring onions and season with salt and pepper to taste.

5. Serve in warmed bowls, immediately cracking an egg into each one and garnish with a sprig of mint leaves.

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