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AI-generated photograph: Vivid green pea and mint soup in a shallow white rimmed bowl, a fine thread of golden olive oil swirled across the top and three small mint leaves in the centre

Home · Recipes · Pea and mint soup

British · Soups and starters

Pea and mint soup

sweet garden peas · fresh mint · olive oil

AI-generated photograph

A vivid green, velvety soup of sweet peas and fresh mint, made creamy with a little potato instead of cream and lifted with lemon.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Stock cubes and pots can contain celery, gluten or milk, so check the packet.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 medium potato (about 150g), peeled and cut into small cubes
  • 750ml hot vegetable stock (from a cube or pot)
  • 600g frozen peas
  • 20g fresh mint, leaves picked, plus a few small leaves to serve
  • Half a lemon
  • Half a teaspoon salt, then more to taste
  • Black pepper
  • To serve: 4 teaspoons olive oil, to drizzle

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Let's cook

  1. Heat the oil in a large pan on a medium heat. Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and see-through but not brown. Add the garlic and cook for 1 minute more.
  2. Add the potato cubes and the hot stock. Bring to the boil, then simmer for 8 minutes, until the potato is soft when pressed with a spoon. The potato makes the soup creamy without any cream.
  3. Add the frozen peas, bring back to the boil and simmer for just 3 minutes. Any longer and the peas lose their bright colour and fresh sweetness.
  4. Take the pan off the heat and add the mint leaves. Blend until completely smooth, with a stick blender in the pan or carefully in a jug blender in two batches (hold the lid down with a folded tea towel, as hot liquid pushes up).
  5. Squeeze in the lemon juice, add the salt and some pepper, then taste. It should taste of sweet peas lifted by mint and lemon. Add more salt if it tastes flat, and a splash of hot water if it is too thick.
  6. Ladle into warm bowls, drizzle each with a teaspoon of olive oil and top with a few small mint leaves.

Tips

  • Frozen peas are frozen within hours of picking, so they are often sweeter than the fresh ones in the shops.
  • For a very smooth soup, push it through a sieve after blending.
  • The soup keeps in the fridge for 3 days or the freezer for 3 months. Reheat until steaming hot.

Swaps

  • Creamier: stir in 4 tablespoons of oat cream (check it is gluten free) before serving.
  • No fresh mint: use a small bunch of fresh basil or parsley instead.

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Our own recipe. The photograph is AI-generated.

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