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Minted Pea Soup With Cheese & Bacon Toasties

Minted Pea Soup With Cheese & Bacon Toasties

Rating
4.5rating out of 5

(1433 reviews from our customers)

Prep Time

30 min

Cuisine

British

This classic soup is packed with deliciously sweet peas and fresh herbs. Serve with a drizzle of olive oil, and a cheddar cheese and bacon toastie that's perfect for dunking.

Prep Time

30 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
1 garlic clove
fresh-mint
10g mint
Cheddar-cheese
40g cheddar cheese †
dried-bay-leaves-(1)
1 dried bay leaf
smoked-streaky-bacon
90g British dry cured smoked streaky bacon
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Ciabatta-roll
2 ciabatta rolls †
Potatoes
1 white potato
160g blanched peas
320g blanched peas
You Will Need
(stick) blender, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g mint
  • 40g cheddar cheese<span class="strong">†</span>
  • dried bay leaves
  • 90g British dry cured smoked streaky bacon
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
  • 160g blanched peas
Typical Values per 100g per serving
Energy 835 kJ
198 kcal
2746 kJ
651 kcal
Fat
of which saturates
6.1 g
2.8 g
20.2 g
9.2 g
Carbohydrate
of which sugars
25.4 g
6.7 g
83.6 g
22.1 g
Fibre 5.4 g 17.9 g
Protein 11 g 36.1 g
Salt 1.41 g 4.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
10g mint
mint (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
dried bay leaves
dried bay leaves
90g British dry cured smoked streaky bacon
pork belly (97%), salt, preservative: sodium nitrite
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
potato
160g blanched peas
Peas
Allergens
  • Allergens highlighted by † (milk, celery, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Peel the potato[es] and chop into very small pieces

Peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

2

Add the smoked streaky bacon to one side of a baking tray

Put the tray in the oven for 20-25 min or until golden and crispy

Tip: If you are cooking for 4, use two trays!

Meanwhile, boil a full kettle and set some butter aside near a warm place to get to room temperature for easy spreading later on

3

Heat a large pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 4-5 min or until the onions are beginning to soften

Add the chopped potatochopped garlic and bay leaf[ves] and cook for 1-2 min further

4

Once softened, crumble the Knorr vegetable stock cube[s] into the pan and add 500ml [1L] boiled water

Bring to the boil over a medium-high heat and cook, covered, for 10-12 min or until the potatoes are fork-tender

Strip the mint leaves from their stems, discard the stems

Slice the cheddar cheese into 8 [16] thin slices

Slice the ciabatta rolls in half and butter both bases

5

Remove the baking tray from the oven

Add one rasher of smoked streaky bacon to each ciabatta base (leave the remaining rashers on the tray) and layer 4 slices of cheddar cheese on top

Add both the ciabatta bases and lids (cut side up) to the other side of the tray

Return the tray to the oven for 5-6 min or until the cheese has melted

6

Once the potatoes are fork-tender, add the mint leaves and blanched peas to the pot and cook for 2-3 min further

7

Remove the pot from the heat and discard the bay leaf[ves]

Blitz until smooth with a (stick) blender and season with a pinch of salt and pepper  this is your pea & mint soup

Tip: Add a splash of boiled water if the soup is looking a little thick!

8

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Sandwich the ciabatta bases and lids together and cut them in half diagonally – these are your cheese & bacon toasties

Serve the pea & mint soup in bowls with the cheese & bacon toasties to the side

Break the remaining smoked streaky bacon into shards and sprinkle over the soup

Finish with a drizzle of olive oil and enjoy!

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