Pea & mint soup

Pea & mint soup

A superhealthy starter or snack that's great hot or cold

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Ready in 25-30 minutes
Vegetarian Freezable

Vegetarian, Super healthy

Method

  1. Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  2. Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  3. To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  4. Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Per serving

108 kcalories, protein 8.0g, carbohydrate 17.0g, fat 1.0 g, saturated fat 1.0g, fibre 4.0g, sugar 1.6g, salt 0.84 g

Recipe from Good Food magazine, May 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Tom

    01 November 2007

    Tom rated and commented on this recipe

    4 stars

    This is one of my favourite recipes. Add chopped and fried pancetta cubes for extra flavour!

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  • Binder photo Alison

    29 December 2007

    Alison rated and commented on this recipe

    5 stars

    So easy to do - added a few sprouts as well.

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  • Binder photo 172leymoor

    26 July 2008

    172leymoor commented on this recipe

    Used ordinary onions and added a bunch of watercress. Lovely flavour and not too taxing for a hot evening.

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  • Binder photo 172leymoor

    26 July 2008

    172leymoor rated this recipe

    5 stars

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  • Binder photo tgunn

    10 January 2009

    tgunn rated and commented on this recipe

    5 stars

    I love it! So tasty. Great for a starter as it's so simple to make.

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  • Binder photo Nead

    29 January 2009

    Nead rated this recipe

    5 stars

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  • Binder photo Leila

    18 May 2009

    Leila commented on this recipe

    I'am from Brazil and I'am trying to learn some english recipes, this one is great, loved it.

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  • Binder photo DHJ

    26 May 2009

    DHJ commented on this recipe

    Made this, loved it! Thanks Dave

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  • Binder photo jaynie

    29 July 2009

    jaynie commented on this recipe

    can you use frozen peas instead? if so how many.

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  • Binder photo NinaD78

    06 October 2009

    NinaD78 rated and commented on this recipe

    5 stars

    Delicious. Used 250g of frozen peas, which worked fine.

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  • Binder photo minimoll

    07 October 2009

    minimoll rated this recipe

    5 stars

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  • Binder photo michelvis

    21 February 2010

    michelvis rated this recipe

    5 stars

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  • Binder photo Natster

    28 April 2010

    Natster rated and commented on this recipe

    5 stars

    Amazing !

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  • Binder photo Phillip

    04 June 2010

    Phillip rated this recipe

    5 stars

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  • Binder photo Sims

    14 June 2010

    Sims rated and commented on this recipe

    5 stars

    WOW... I made this for a family dinner and it received so many compliments. Used yogurt instead of buttermilk. Will be making it again soon.

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  • Binder photo Julia

    13 July 2010

    Julia commented on this recipe

    Other than podding the peas ( which was a tad anoying) very easy to cook and the best soup I have ever made. The only thing I was wondering has anyone made any adaptions such as natural yogurt to keep the calorie content down?

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  • Binder photo Rachel

    20 July 2010

    Rachel rated this recipe

    5 stars

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  • Binder photo Annah

    22 July 2010

    Annah rated and commented on this recipe

    5 stars

    I use frozen peas each time I make this. Everyone I have cooked this for loved it! Excellent.

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  • Binder photo greeneyesart

    26 September 2010

    greeneyesart rated and commented on this recipe

    5 stars

    What a Wonderful soup this is !......I garnished mine with tiny cubes of feta cheese instead of the remaining sour cream and served with a toated wholemeal bagel............DELICIOUS !!!!

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  • Binder photo marylouise

    19 January 2011

    marylouise rated and commented on this recipe

    5 stars

    An excellent soup! The whole family loved it. I cheated and used about 300g of frozen peas and it turned out lovely. I will definitely be making this again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Ready in 25-30 minutes
Vegetarian Freezable

Vegetarian, Super healthy

For a rough texture, whizz briefly in a food processor. For really smooth soup, whizz in a liquidiser, then sieve.

Ingredients

  • 1 bunch spring onions , trimmed and roughly chopped
  • 1 medium potato , peeled and diced
  • 1 garlic clove , crushed
  • 850ml vegetable or chicken stock
  • 900g young peas in the pod (to give about 250g/9oz shelled peas)
  • 4 tbsp chopped fresh mint
  • large pinch caster sugar
  • 1 tbsp fresh lemon or lime juice
  • 150ml buttermilk or soured cream
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Per serving

108 kcalories, protein 8.0g, carbohydrate 17.0g, fat 1.0 g, saturated fat 1.0g, fibre 4.0g, sugar 1.6g, salt 0.84 g

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