Mange Tout Soup
Delight your taste buds with the vibrant and velvety goodness of Mange Tout Soup, a light yet satisfying dish that's as nourishing as it is flavorful. Featuring the fresh, sweet crunch of mange tout (snow peas), this soup is perfectly balanced with creamy potato, aromatic garlic, and a touch of double cream for added richness. Simmered in a base of hearty vegetable stock and blended to silky perfection, this recipe is a breeze to prepare, taking just 35 minutes from start to finish. Ideal as a comforting starter or a wholesome light meal, this recipe is vegetarian-friendly and can easily be made dairy-free with simple swaps. Garnish with extra mange tout or a swirl of cream for a visually stunning presentation. Whether you're looking to impress at a dinner party or enjoy cozy comfort food, Mange Tout Soup is guaranteed to satisfy while keeping it fresh and nutritious.
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Recipe Information
Ingredients
- 400 grams mange tout (snow peas)
- 1 medium-sized potato
- 750 ml vegetable stock
- 1 medium-sized onion
- 2 cloves garlic
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 60 ml double cream (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Start by preparing the ingredients: finely dice the onion, peel and chop the potato into small cubes, mince the garlic, and rinse the mange tout under cold water.
In a large saucepan, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent.
Add the minced garlic to the pan and sauté for an additional minute, being careful not to burn it.
Stir in the chopped potato and cook for 2-3 minutes, ensuring it gets coated in the oil and butter mixture.
Pour in the vegetable stock, bring it to a boil, and then lower the heat to a gentle simmer. Cover the pan and let the potatoes cook for about 10 minutes until nearly tender.
Add the mange tout to the pan and simmer for another 5-7 minutes, or until the mange tout is tender but still vibrantly green.
Remove the pot from heat and allow the soup to cool slightly. Once cooled, blend the soup using a stick blender or transfer it to a countertop blender in batches until smooth.
Return the soup to low heat and stir in the double cream (if using). Season with salt and black pepper to taste, adjusting as needed.
Serve the soup warm, garnished with a drizzle of extra cream or a few whole mange tout for presentation, if desired. Enjoy!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 37.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3014 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
