Pea and mint soup

Pea & Mint Soup with Poached Egg

Topped with a poached egg, this simple soup makes a filling meal.

Ingredients

1 large leek, finely sliced

1 garlic clove, finely chopped

200g fresh peas

500ml vegetable stock

2 eggs

Handful of mint sprigs, chopped

Preparation time 25 minutes - Serves 2

Put 1 tbsp olive oil in a saucepan over a medium heat and add the leek and garlic and cook gently for 5-10 minutes or until softened but not coloured.

Add the peas and the stock and simmer for 5-10 minutes, or until the peas and tender and cooked through.

Add the mint then blitz to a smooth consistency with a stick blender and season.

Put another saucepan on to boil and add a splash or vinegar or lemon juice. Drop the eggs in one by one and poach for 3-4 minutes or until cooked to your liking. Remove with a slotted spoon and drain on kitch-en paper to remove any excess water.

Divide the soup between two bowls, top with a poached egg and a drizzle of olive oil.

Totalnrg Tips

Try serving your soup with some crusty or soft bread or a roll.

Use fresh stock or vegetable stock pots instead of cubes to make this soup gluten-free.

#EGGBENEFITS

Since the domestication of the chicken, people have been enjoying and nourishing themselves with eggs. Both the egg white and yolk are rich in nutrients. The yolk contains fat-soluble vitamins, including vitamins A, D and E as well as fats including essential omega-3 fatty acids, while most of the protein is found in the egg white.

A medium sized egg (53g) contains 7g of complete protein –being a ‘complete protein’ means an egg contains all 9 of the essential amino acids that we need for growth, development and repair.