Easy peasy minted pea soup

Pea and mint soup

Category: Soup | Serves: 2 (generously) for supper or lunch

Prep time: 15 minutes | Cooking time: 30 minutes


1 small onion, chopped

1 baking potato (about 225g/8oz), peeled and diced

500ml (18fl oz) homemade or reduced-salt vegetable stock (make your own or use a gluten-free brand if you want this dish to be gluten-free)

225g (8oz) frozen peas

2 tbsp finely chopped fresh mint leaves, plus extra to garnish

Freshly ground black pepper, to taste

2 tbsp natural yoghurt, to garnish (optional - omit for a vegan or dairy free soup)

  1. Put the onion, potato and stock in a saucepan. Bring to the boil; cover, reduce heat and simmer for about 15 minutes or until potato is tender, stirring occasionally.
  2. Stir in peas, mint and black pepper. Cover and bring back to the boil; simmer for 5 minutes.
  3. Remove from heat; cool slightly. Blend in pan until smooth using hand-held stick blender (or transfer to a food processor or blender, blend until smooth, then return to pan). Reheat gently until hot.
  4. Serve in soup bowls, garnished with a swirl of yoghurt (if using) and a sprinkling of chopped mint.

Cook's tip:

This soup is suitable for freezing (once cooled and without the yoghurt garnish) for up to three months. Defrost, then reheat gently until piping hot before serving.

Nutritional information

Nutritional information of easy peasy minted pea soup