Creamy Pea and Potato Soup with Native Peppermint Gum & Pepper Berry Leaf

PREP TIME

10 minutes

COOK TIME

30 minutes

YIELDS

6

Ingredients

  • 1 tbsp olive oil, extra for garnish
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 stick celery, finely chopped
  • 3 cups chicken or vegetable stock
  • 1 tbsp The Spice People’s Peppermint Gum
  • 1 tbsp The Spice People’s Pepper Berry Leaf
  • 1 kg green peas, fresh or frozen
  • 1 can coconut cream 425ml
  • 1 tbspn fresh mint leaves for garnish
  • salt and pepper, to taste
  • 3 medium potatoes peeled and quartered
  • 3 rashers of bacon chopped and fried for garnish (optional)

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and celery. Cook for 5 – 8 minutes, stirring occasionally until onion is soft.
  2. Add stock and bring to the boil. Add Native Peppermint Gum and Native Pepper berry Leaf. Add potatoes, stock and return to the boil then simmer till potatoes are soft.

    Add peas, cover pot, and return to the boil. Cook for 3 minutes or until peas are tender but still bright green.

    Remove from heat and Set aside to cool slightly before blending.
  3. Using a large blender or hand-held blender, blend soup until smooth. Return soup to saucepan over low-medium heat and cook, stirring for 5 minutes or until heated through. Season with salt and pepper.

    Drizzle with olive oil and garnish with fresh mint and or bacon chips.
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