I’ve been a big fan of Alpro products for a while, especially their plant-based alternatives to yogurt. If you haven’t heard about or seen it in the shops, the brand have just launched the new Plain Big Pot which has a delicious super thick, smooth texture – making it a tasty and high protein addition to all kinds of meals, snacks and added into baking.
Although I would have usually gone down the sweet route, Alpro challenged me to create a savoury recipe using the Go On Plain Big Pot. As much as the yogurt would work amazingly stirred into spicy stews and curries, whizzed up into a dip or added to a risotto, I fancied making a Spring-themed, flavoursome and refreshing soup, thickened up with the yogurt and served with a herby, zesty oil. Serve with plenty of crusty sourdough bread to dunk in!
Pea & Mint Soup
Ingredients:
- 1 tablespoon olive oil
- 1 large onion or leek, chopped
- 2 cloves garlic, crushed
- 150g garden peas (can be fresh or frozen)
- 100g broad beans
- 600ml water
- Dried herbs, salt and black pepper
- 2 tablespoons fresh mint leaves, finely chopped
- 2 large handfuls spinach leaves
- 2 tablespoons Alpro Plain Go On
For the lemon & herb oil –
- 1 tablespoon olive oil
- Zest of 1 lemon
- 1 tablespoon fresh mint leaves, finely chopped
Get making!
- Heat the oil in a large pan then add the onion or leek and garlic. Cook on a medium heat for 10 minutes to soften.
- Add the peas, broad beans, water, herbs and seasoning and mint leaves. Bring to the boil then simmer for 15 minutes.
- Add the spinach leaves and simmer for a further few minutes to wilt, then remove from the heat.
- Allow to cool slightly then pour into a blender along with the Alpro Go On. Whizz up until mostly smooth.
- Make the lemon and herb oil – simply mix everything together (it’s better to make this a few hours/days in advance to really infuse).
Dish the soup out between bowls, top with more Alpro Go On then a spoonful of the lemon and herb oil to garnish. Enjoy!
This soup is delicious served either hot or cold – your choice!