Healthy and super satisfying, pea and mint soup is a wonderful comfort dish to whip up anytime of the year, especially around winter.
This British classic is one of my favourites and I have been making it for years. It can be made in no time, plus it’s super cheap to make and goes a long way. I often bring the leftovers to work with me.
Frozen peas, onion and garlic sweated in a buttery, hot saucepan then hot vegetable stock added to the ingredients. Fresh mint is added and then blitz to make a smooth yet textured mixture. A dollop of cream fraiche on top and bam, you have a fresh and flavoursome light dinner. To make it a little more indulgent, dip a mini pork pie into the soup instead of bread. Or you can dip in both!!!
Curl up with a bowl of something wonderfully soothing and calming this week. My pea and mint soup is deliciously smooth yet chunky, lip-smacking and super quick to rustle up. Just what you need after a day at work.
Super-simple but really tasty, frozen pea and mint soup is a British classic for a reason. It’s:
- Super easy
- No Fuss
- Super Tasty
- Buttery Textured
- Clean Tasting
This quick pea and mint soup recipe serves about 4 people so it’s great for a light, midweek meal or to make for your lunches for work. If you wanted to make it for the entire family or for a gathering, double or triple the amount of ingredients.
If you do make this ‘Pea & Mint Soup’ recipe or any similar dishes like ‘Chicken & Sweetcorn Wonton Soup’, ‘Roasted Tomato Soup‘ & ‘Smoked White Bean, Celeriac & Aubergine Soup‘, then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 910g Petit Pio Peas, Frozen
- 1 Red Onion, Finely Diced
- 2 Garlic Cloves, Crushed & Finely Diced
- 3 Tablespoon Fresh Parsley, Finely Chopped
- A Large Bunch of Fresh Mint,
- 800ml Vegetable Stock
- 1 Tablespoon Butter
- Juice of Half Lemon
- Salt & Pepper, To Taste
- Creme Fraiche
- On a high heat, sauté the peas, onion and garlic in a large saucepan. Once the peas start to brighten in colour and the onion starts to sweat, add the vegetable stock and bring to the boil.
- Once the peas have become tender, blitz the ingredients together with a hand blender. Don't puree too much as you want some of the peas to still be in tact.
- Remove the mint leaves from the stalks and add them to the mixture. Squeeze the lemon juice into the soup, add the parsley and blitz once again with the hand blender.
- Season with salt and pepper and taste to see if it's minty enough for you. If you would like it to be more minty, add a few more leaves to make it extra fresh.
- Simmer the soup on a medium heat for an extra 5 minutes and then serve into individual bowls.
- Garnish with a swirl of creme fraiche and extra mint leaves.