Preparation Time: 15 – 20 minutes
Cooking Time: approx. 20 minutes
Serves: 4

INGREDIENTS FOR THE PEA AND MINT SOUP:

1 ltr vegetable stock (I used 1 -1.5 vegetable stock cubes and 1ltr water for this)
1 tbs olive or rice bran oil
1 medium white onion
1-2 tsp dried thyme leaves
500g frozen peas
20g mint leaves, washed
a pinch of salt and pepper to taste
mint leaves to garnish

INGREDIENTS FOR THE ALMOND DUKKA:

120g almonds
1tbs cumin seeds
1tbs coriander seeds
3tbs sesame seeds (black and/or white)
1tsp rock salt

INSTRUCTIONS:

Dissolve your vegetable cube/s in 1 litre of boiling water to yield a litre of vegetable stock. Set aside.

Chop up the onions, finely. Then heat the oil in a large saucepan over a medium heat and sweat the onions with the thyme until soft and translucent.
Next add the vegetable stock, peas and mint leaves. Season, bring to a simmer and cook for about 10 minutes or until the peas are tender.

Pour the soup into a blender (or use a stick blender) and blend until it has a creamy, smooth texture. Then return it to the pan and heat through.


For the dukka, chop the almonds roughly. Next, in a small pan over a low heat, warm the cumin and coriander seeds. You should start to smell their aroma after a few minutes, but be sure not to burn them! After about 5 minutes or so, transfer to a mortar and pestle and break up the seeds. Then lightly toast the sesame seeds in the same pan you used for the cumin and coriander seeds, add the sesame seeds and the almonds to the mortar and bash until broken up and combined. Then enjoy!

The dukka recipe here will yield more than you need to garnish the soup. Hence keep any left-overs in an airtight glass container, sprinkle over other soups or salads. It should keep for a few weeks :).  

Tip 1: Even if you’re just cooking for 1-2, please do make this quantity and just freeze any surplus. It’s great for a quick mid-week dinner. 
Tip 2: You can use red onions too. They are healthier than white onions, but for food photography purposes, I chose a white one :). 

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