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pea and mint soup in green bowl

Pea and mint soup

Mandy Mazliah
A delicious and healthy recipe for pea and mint soup that can be made with fresh or frozen peas. Can be served chilled or warm. Suitable for vegans and vegetarians.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Chilling time 2 hrs
Total Time 40 mins
Course Soup
Cuisine French
Servings 6
Calories 133 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 medium potato peeled and chopped
  • 1 litre vegetable stock homemade or from a stock cube (check it's gluten free if needed)
  • ½ lettuce washed and roughly chopped
  • 500 g peas frozen or fresh
  • 2 handfuls fresh mint leaves
  • ½ lemon juiced
  • Salt and pepper to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a large pan and add a chopped onion. Allow to soften but not brown.
  • Add 1 litre of vegetable stock and a chopped potato and simmer until the potato is soft. This should take about 15 minutes.
  • Add ½ lettuce, 500g peas and 2 handfuls of roughly chopped fresh mint leaves and bring back to the boil.
  • Cook for a couple of minutes until the peas have cooked.
  • If serving chilled transfer the soup to a cool bowl over a bowl of ice cubes or the coldest water to cool through as quickly as possible - this way the peas don’t lose their vibrant colour.
  • Once cooled blend and add salt and pepper, more water if needed and lemon juice to taste.
  • Refrigerate as soon as cool enough for at least two hours and then serve with an ice cube and mint leaf to garnish.
  • You can also swirl some cream through when you serve.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. Suitable for freezing

Nutrition

Calories: 133kcalCarbohydrates: 22gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 13mgPotassium: 463mgFiber: 7gSugar: 7gVitamin A: 923IUVitamin C: 48mgCalcium: 43mgIron: 2mg
Keyword pea and mint soup
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