Pea and Mint Soup with Bruschetta

If the weather is nice and warm I serve this soup cold.

4 people


2 medium size leeks
1 onion, chopped
2 tbsp olive oil
700 g shelled peas (or frozen peas)
1.2 l organic vegetable stock
10 leaves mint
Salt and freshly ground pepper

8 small slices of bread
A little olive oil
6 tbsp parsley
2 tbsp lovage
30 g almonds
2 tbsp olive oil
Salt and freshly ground pepper
100 g feta


RINSE THE LEEKS THOROUGHLY IN COLD WATER and slice them, including the green top. Sauté leeks and onion in the olive oil, add peas and vegetable stock, and bring to a boil. Let it simmer for 10 minutes.

BRUSH THE BREAD SLICES ON BOTH SIDES with a little olive oil and put them in the oven at 200°C/400°F/gas mark 6 for 5 minutes.

PUT ALL INGREDIENTS FOR THE HERBS MIX, except for the feta, in a small blender and blend, or chop them finely with a sharp knife. Add olive oil and season to taste with salt and pepper. Chop the feta roughly and mix into the herbs mix. Spread the mix over the bread slices, put them back in the oven, and bake for another 5 minutes.

WHEN THE SOUP IS DONE ADD MINT. Blend the soup and season to taste with salt and pepper. Served hot or cold with the bruschetta.

PHOTO BY Lars Ranek

TIP Organic vegetable stock can be bought in health food stores.

Trine Hahnemann