So today I have been experimenting with adapting recipes. The outcome being two very healthy vegan creations, which I personally found to be very tasty.
To begin with, I made a lovely pot of Pea and Mint Soup.
The recipe that I adapted was from my old favourite, BBC Goodfood:
The recipe specifies ‘frozen minted peas’, however I used regular frozen peas and a good handful of fresh mint (MUCH nicer in my opinion!). I chopped the fresh mint as finely as I could, adding half to the soup before blending, and the other half just before serving (to give the freshest flavour possible).
I didn’t have any spring onions, so I used a large red onion instead. This worked really well. I chopped the onion and began by sweating it off in the butter with seasoning and a pinch of sugar for around five minutes, in order to caramelise it slightly ( a little trick I often use, which gives more depth of flavour).
To make the soup healthier, I used ‘Pure’ soya spread, instead of regular butter. This is a much healthier (also vegan friendly) alternative to dairy butter. This product has 70% less saturated fat, and is also free of artificial additives and hydrogenated fats. You will find it’s readily available in most supermarkets, alongside all the regular butters and margarines. I’m not a vegan myself, but I often use dairy free products. For more info on this ‘Pure’ products, check out the website: http://www.puredairyfree.co.uk/whatispure.php. There are also some really tasty-looking dairy-free recipes on the site- a few of which I’ve already bookmarked to try at some point!
The recipe says to blend only half the soup, but I blended it all. I found that it still had enough texture for my liking.
I also omitted the crème fraiche- it’s perfectly delicious without!
For ease, here is my adapted recipe:
- 1 large red onion, chopped
- Pinch of sugar
- 1 generous dessert spoon of soya spread
- 300g frozen peas
- Generous handful of fresh mint, finely chopped
- 750ml hot vegetable stock (made with 2 stock cubes)
- Heat the butter, fry the onion with the sugar,pepper and salt for around 5 mins until softened. Add the peas and stock with half the mint, then bring to the boil.
- Simmer for 10 mins, then whizz the soup in a food processor. Return to the pan. Reheat gently, taste and add pepper, and salt if it needs it. Add the remaining mint just before serving.