Pea & mint soup

Pea & mint soup

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(42 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Ready in 25-30 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
108
protein
8g
carbs
17g
fat
1g
saturates
1g
fibre
4g
sugar
1.6g
salt
0.84g

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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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.

Recipe from Good Food magazine, May 2004

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Comments

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g_roskilly's picture

I used frozen peas, creme fraiche and shallots instead of sour cream and spring onions, my partner loved it and wants it again and again now..

ashlovesfood's picture
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Just made this! Love it!

cjkelly's picture

using the mint , is it suppose to be minty

sarahmintcake's picture
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Made this last night with frozen peas and also added a bag of watercress. It was very tasty and quick and easy to make.

stephenjoanne's picture
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we loved this soup, easy, quick and tasted wonderful, def will make again. (used 250g of frozen peas)

Frantic Flapjack's picture
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This was really lovely - easy to make and light and tasty.

mariabudgen's picture
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Made this for lunch yesterday and loved it. As only 2 of us, I halved the ingredients, though used slightly more than half quantity of frozen peas (about 150g). Once liquidised, I returned to the pan and reheated with some chopped sliced ham (other half doesn't "do" vegetarian!). Didn't have enough sour cream to stir through, so just added a few blobs to each bowl after serving, which we then stirred through. Will definitely make again.

chaumurky's picture
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So simple, so quick and absolutely delicious! Made this from chives instead of spring onions, apart from the lemon everything else came from the garden. Gormet food for nearly nothing!

lady_harkness's picture
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As a student on a low budget and with little time to spare during this exam period, this is one perfection of a low cost easy to cook soup. I recommend it even if your not so keen on vegetable soups, it will surprise you. Compromise on cost, but not flavour with this pleasingly tangy and exciting soup.

anusha23's picture
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I made this on recommendation from a friend, but was cautious as the combination of mint and peas did not seem appetizing. Have to say I loved it and will definitely making this again!

marylouise17's picture
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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.

greeneyesart's picture
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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 !!!!

-tinks's picture
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I use frozen peas each time I make this. Everyone I have cooked this for loved it! Excellent.

juels007's picture

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?

andy_pere09's picture
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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.

natster's picture
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Amazing !

ninad78's picture
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Delicious. Used 250g of frozen peas, which worked fine.

jayniebabette's picture

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

___dhj___'s picture

Made this, loved it!
Thanks
Dave

leilabf's picture

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

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