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Pea and mint soup

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

A spring soup that’s fresh and light. Serve hot or cold, but never chilled, it doesn’t suit the flavour. Freezer friendly for up to 3 months

 1 White onion, finely diced
 1 Garlic clove, finely diced
 1 tbsp Extra virgin olive oil
 500 g Petit pois (peas) frozen or fresh depends when you’re making this recipe
 600 ml Vegetable stock
 30 g Fresh mint leaves

Gently fry the onions and garlic in a pan with the oil for 5 to 10 minutes on a low heat. Cover until soft, but not coloured.


Stir in the petit pois and the veggie stock. Then bring to a boil, simmer for 5 minutes.


Cool slightly, roughly 2 -4 minutes off the heat. Add the mint leaves and whizz with a hand blender to a smooth purée.


Serve chilled or warm.


Add 100g cooked bacon or ham diced


- mint leaves
-drizzle of olive oil
-savoury scone