Paddy's Day Soup
Try this easy, tasty, minty green soup for lunch!
Paddy's Day Soup
Yield 3 children and 2 adults
Prep time
15 MinCook time
20 MinTotal time
35 MinIngredients
Food you
- 1 medium onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 head of broccoli
- 1 clove garlic
- 5 cups frozen peas
- 2 chicken or vegetable stock cubes
- handful fresh mint
- salt and pepper
Stuff you
- chopping board
- child-safe knife
- large saucepan
- measuring jug
- blender
Instructions
How to make it
- Chop the onion in half and peel off the skin. Dice it nice and small.
- Add the oil and butter to the saucepan and warm them up over the medium heat.
- When the butter is melted, add the onion and cook it for about 5 minutes, stirring every now and again, until it's opaque (almost see-through).
- While the onion is cooking, chop the broccoli up into small pieces.
- When the onion is done, add the broccoli and mix well. Cook for a couple of minutes. Add a little bit of water if it starts to stick.
- Peel the garlic and chop it up nice and small. Add it to the saucepan and stir.
- Pop the kettle on. Meanwhile, bung the frozen peas into saucepan and stir.
- Crumble the stock cubes into the pot and add 1 litre of hot water from the kettle and stir well.
- Tear up most of the mint leaves and add them to the saucepan and then let everything simmer for about 10minutes.
- When the broccoli is cooked, take the saucepan off the heat. Very carefully, taste the soup and add salt and pepper if needed.
- If it's too thick, add more water. Then pour it into your blender and blitz until it's completely smooth. Top your soup with the rest of the mint leaves - yum!
