Pea | Mint | Soup

Pea and Mint Soup 

Frozen peas are used in this pea and mint soup. The peas go well with the fresh minting cooked in at the start.  I have used vegetable stock to keep on a vegetarian-style soup.


  1. Spanish Onion x 1
  2. Garlic Cloves x 2
  3. Mint Leaves x Small Hand Full
  4. Frozen peas (petit Pois) x 500g
  5. Vegetable Stock x 500 ml 
  6. Little Double Cream To Swirl

Method For Preparation And Cooking Of The Pea And Mint Soup

Preparing The Vegetables

  1. Peel and cut the onions into a rough chunky dice
  2. Remove the skin from the garlic cloves and crush
  3. Pick the mint from the stalk 
  4. Defrost the frozen peas and drain 
  5. Make the vegetable stock. ( Afresh stock or a stock cube and water)

Cooking The Vegetables

  1. Place the pan on the heat and add a little oil
  2. Add the chunky onions to the pan and cook for 2 minutes
  3. Drop in the crushed garlic and cook for 1 minute (No Colour)
  4. Add the fresh mint leaves and cook for 1 minute
  5. Drop in the peas and add the vegetable stock, bring to a boil and simmer for 7 minutes

Finishing The Soup With A Cream Swirl

  • Remove the pan from the heat
  • Blitz the soup to a smooth consistency 
  • Add salt and pepper to your taste
  • Serve drizzled with a swirl of double cream