A late spring soup with only six ingredients. It's fat free and tastes fresh and clean. It's also surprisingly filling. If you can get hold of peas in their pods, you can make your own easy stock for the soup.
Prep Time10 minutesmins
Cook Time20 minutesmins
Stock Making30 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course
Cuisine: British
Keyword: lettuce, miso, miso soup, new potatoes, peas, soup, stock
If you don't have peas in their pods, skip this step and replace with 1 ½ litres of light vegetable stock.
Wash the pods and shell the peas.
400 g peas in their pods
Put the peas aside and place the pods into a large lidded pan along with the bay leaf, salt and 1 ½ litres of water. Bring to the boil and simmer for 30 minutes.
1 bay leaf, 1 tsp sea salt
Drain the liquid through a seive into a large container, then ditch the pods.
Lettuce & Pea Soup
Put the stock back into the large pan along with the potatoes and bring to the boil. Simmer for 5 minutes.
500 g new potatoes
Add the lettuce, spring onions and mint and simmer for a further 10 minutes.
1 romaine type lettuce, 4 spring onions (scallions), 4 sprig mint
Add the peas and continue to cook for another 2-3 minutes by which time the potatoes should be tender. Turn the heat off.
Mix some of the stock from the soup with the the miso paste to loosen it and return to the pan. Stir well.
2 tsp white miso paste
Ladle into bowls and garnish with chopped mint and croutons if desired.
Croutons (Optional)
Heat the olive oil in a large frying pan over a medium heat. Cut the bread into small cubes and place in the pan.
Fry for about 5 minutes, stirring from time to time so that each side of the cubes are cooked.
Video
Notes
If you make the pea stock, the soup will take an additional 30 minutes.Feeds 4 as a main meal or 6 as a lighter lunch.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.