‘I use fresh seasonal ingredients for my soup today and in its simplicity this makes a wonderful meal. The freshness of the peas and broad beans laced with mint leaves reflects the freshness of the produce of this island blessed with so much.
For the creamy consistency I use oats, not too much, just enough that when cooked and pureed result in a creamy consistency without the richness. And to finish off, a crimson fruit salad of pomegranate, blueberries, strawberries and more, vibrant and so refreshing’
You will need:
1 tablespoon olive oil and extra for drizzling
1 onion, roughly chopped and sauteed in the olive oil
2 handfuls of very fresh mint leaves
2 handfuls of very fresh flat leaf parsley
some other fresh herbs if desired and I used a sprig of fresh basil too
1 bay leaf
500ml water with one all natural vegetable stock cube
300g fresh broadbeans, peeled
200g fresh peas, peeled
125ml yoghurt or if lactose free use unsweetened almond milk
1 lime, juice and zest
1 poached egg per person poached in water and 1 tablespoon of apple organic vinegar
salt and pepper
Place the water in a large pot with the stock cube and bring to boil. Add the sauteed onion (do not allow it to brown when you are cooking it in the olive oil, cooked slowly on low heat to soften it up and bring out the sweetness).
Cook for 5 minutes on a low boil, then add the oats. Lower the temperature. Stir constantly and cook for 10 minutes. Add half the broad beans, half the peas, and a quarter of the fresh mint leaves, parsley and other fresh herbs if you are using.
Cook for 5 minutes. Season with salt and white pepper, add the dried mint and cook for another 2 minutes. Turn off the heat and allow to slightly cool down. Add the remaining herbs keeping some back to garnish and blend to a smooth puree using a hand blender. Add half of the remaining broad beans and peas and reheat.
Place a poached egg in each soup bowl. Pour over the hot soup and scatter some more broad beans and peas on top. Garnish with fresh mint leaves.
A soup of fresh peas and broadbeans [photo Yan Schembri]
And to finish off a fruit salad.
Olive Oil by Filippo Berio, Oats by Mornflake at Rimus Group