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.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||5.4 g||17.9 g|
|Protein||11 g||36.1 g|
|Salt||1.41 g||4.62 g|
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.
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
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
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 potato, chopped garlic and bay leaf[ves] and cook for 1-2 min further
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  thin slices
Slice the ciabatta rolls in half and butter both bases
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
Once the potatoes are fork-tender, add the mint leaves and blanched peas to the pot and cook for 2-3 min further
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!
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!