Winter time! The temperatures have finally hit zero or below zero here in Belgium. Now it’s just a matter of time before the snow falls – I hope. Winter time is also a great time for making soups as a meal for lunch. It’s not too heavy, but very tasty and packed with vitamines! Here’s a recipe for a very very green soup with tortellini.
Your shopping list for 2:
- 500g frozen peas
- a couple of fresh mint stalks (I used three, but use as many or as little as you like)
- 6 spring onions
- 1 potato
- 600ml vegetable stock
- 60ml cream
- some butter and some olive oil
- extra fresh mint
- 250g tortellini (I used the ricotta/spinach one)
- pepper and salt
Chop up the spring onions and gently braise them in some butter. Stir and make sure they don’t brown in the pan. Meanwhile, peel and cut up the potato in little cubes.
Add the vegetable stock and the potato to the spring onions. Bring it to the boil, reduce the heat and let it simmer on for about 15 minutes, until the potato is soft. Add the frozen peas and the mint to the soup. Let it simmer for another 3 minutes or until the peas are soft.
Meanwhile, boil some salted water and cook the tortellini according to packet instructions.
Mix the soup, sift and bring back to the pan. Add the cream. Heat up again and season with pepper and salt to taste.
Drain the tortellini. Pour your soup in the soup plates, add some of the tortellini. Drizzle some olive oil and finish with a bit of fresh mint. Serve with some bread if you like.