Low in fat, high in protein and big on flavour, this vibrant green soup ticks all the right boxes – perfect as a dinner party starter or just for those times when you crave a bowl of steaming comfort. You may not have used nuts in a soup before, but they really work, adding great texture and richness.
- 20g of butter
- 2 spring onions, thinly sliced
- 1 large garlic clove, roughly chopped
- 1 large round lettuce or 2 small (approx. 400g), washed and roughly chopped
- 500g of frozen garden peas
- 200g of hazelnuts, finely ground
- 1 ltr of vegetable (or chicken) stock
- A handful of fresh mint leaves
- Salt and pepper
- 25g of toasted hazelnuts, chopped
- A few fresh mint leaves
- 1 spring onion, thinly sliced
- 4–6 tablespoons of natural yogurt or crème fraîche
1. Melt the butter in a large pan on a medium heat. Add the spring onion and garlic, then gently cook until softened (but not browned).
2. Add the lettuce leaves and allow to wilt for a few minutes, then add the peas, ground hazelnuts, stock and mint leaves. Bring to the boil, then reduce the heat to a gentle simmer for a further five to six minutes. Season with salt and pepper.
3. Remove the pan from the heat and pour into a high-speed blender. Blitz the soup until smooth and creamy, then check the seasoning.
4. Pour the soup into bowls and scatter over the hazelnuts, mint leaves and spring onion and add a spoonful of yogurt or crème fraîche.
Tip: for a non-vegetarian version, top with slices of crispy pan-fried pancetta before serving
Recipe courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)