This is a super simple and quick soup using items from the freezer – apart from the fresh mint (you can even get that frozen in some places too, I think Aldi do it, or prep and freeze your own). Also Garden Gourmet now does it in semi-dried sachets.
It’s so sweet from the peas, but with added goodies from the other veggies. A great way to get stacks of veggies into children and yet sophisticated enough for grown ups. Wouldn’t be out of place at a dinner party either.
Frozen veggies are an amazing way to speed up your dinner preparation. If you haven’t discovered ready chopped frozen onions (or make your own!) yet, give them a go, it’s a godsend on a busy school/work night.
We try to eat mostly organic vegetables and it’s great to see you can now get organic frozen vegetables in many places. Woolworths do the mix I use this in this soup in a big 1kg bag – cauliflower, carrots, green beans and broccoli. Some frozen vegetables I feel don’t recover well from the freezing process, particularly carrots, so using frozen veg in a soup is a great solution.
- 1 cup frozen chopped onion
- 500g frozen mixed vegetables (cauliflower, green beans, broccoli and carrot)
- 500g frozen peas
- 2 tsp vegetable stock powder
- 800ml water
- large handful of fresh mint leaves
- ¼ cup cashews (optional but makes it creamier)
- Put the frozen veggies into a large saucepan and cover with water, but only just - about 1-2 cm above. I estimated I used about 800ml but it's best to add more later if needed than too much to begin with.
- Add the vegetable stock powder and the cashews if using.
- Bring to the boil, reduce to simmer, cover and cook for 20 minutes
- Blend with a stick blender, adding the mint and blend until very smooth.