Crunchy, savoury crackers add crunch and dimension to this fuss-free, easy pea-sy pea and mint soup.
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Serves
4
FOR THE SOUP:
Unsalted Butter
Onion
Garlic Clove
Frozen Pea
Fresh Mint
Vegetable Stock
Olive Oil
FOR THE CRACKERS:
Whole Flaxseeds
Ground Flaxseed
Pumpkin Seed
Sunflower Seeds
Chia Seed
Psyllium Husk
Salt
Warm Water
Olive Oil
Theresa von Wangenheim
Theresa is a soup enthusiast with a soft spot for anything spoonable. She firmly believes that every season is soup season, and splits her time between London and Munich.
The cracker recipe makes a big batch of crackers to use in this recipe and beyond (think: salads, dips, afternoon snacks). There’s lots of hands-off time as the crackers bake in the oven; the soup itself takes just 25 minutes while the crackers are more laborious but worth it. If you’re in a rush, you could skip the crackers.
For the crackers, add in 2 tbsp of chilli flakes, zaatar, garlic powder or furikake to the mix if you like.
For the soup, swap the butter for olive oil to keep things vegan.
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Serves
4
FOR THE SOUP:
Unsalted Butter
Onion
Garlic Clove
Frozen Pea
Fresh Mint
Vegetable Stock
Olive Oil
FOR THE CRACKERS:
Whole Flaxseeds
Ground Flaxseed
Pumpkin Seed
Sunflower Seeds
Chia Seed
Psyllium Husk
Salt
Warm Water
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the crackers. Heat the oven to 150°C. Line two baking trays with baking paper (or reusable silicone baking mats).
Step 2.
Mix all of the ingredients except the water and olive oil in a bowl. Pour in the warm water until covered and stir to combine then set aside for 20 mins, until the texture is slightly gelatinous.
Step 3.
Stir in the olive oil (this will help prevent the mixture from sticking to the parchment baking paper). Spread the mixture over the lined baking trays, using a spatula to spread it out into an even, thin layer, about 3mm thick.
Step 4.
Bake in the oven for 15 mins, then remove and score into pieces (squares or triangles). Return to the oven to bake for a further 60 mins, or until crispy.
Step 5.
Remove from the oven and allow to cool down before carefully lifting from the tray using a wide, thin spatula. The crackers can be stored in an airtight container for up to 2 weeks.
Step 6.
Meanwhile, start on the soup. Finely chop the onion, mince the garlic clove and pick the mint leaves.
Step 7.
Heat a splash of olive oil and the butter in a large pot over medium heat. Add the onion and cook for about 5 mins until soft and fragrant.
Step 8.
Add the garlic and cook for an additional minute or so, until fragrant.
Step 9.
Add the peas, fresh mint leaves and about ⅔ of the vegetable stock. Cover the saucepan with a tight-fitting lid and cook for 10 mins, or until the peas soften.
Step 10.
Transfer the soup to a food processor or blender and blitz until smooth. Add more (or all) of the remaining vegetable stock to adjust the thickness of the soup. Season to taste.
Step 11.
Divide across four bowls. Serve with an extra drizzle of olive oil and a couple of flax crackers (recipe below).
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