Minty pea & potato soup

Minty pea & potato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
This vibrant soup is fresh-tasting and substantial enough to have for dinner

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
  • Nut-free
  • Egg-free

Nutrition: per serving

  • kcal249
  • fat3g
  • saturates1g
  • carbs48g
  • sugars7g
  • fibre0g
  • protein11g
  • salt0.36g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 800g potato, peeled and cut into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l vegetable stock
  • 350g frozen pea
  • handful mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.

  2. Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Dec, 2010
Really tasty!
20th Oct, 2010
Fab! I know the title says 'Minty' but I don't think that's really the important part of this recipe, and from the sounds of other reviews it doesn't sound like everyone else does either. I couldn't get hold of mint but I did have some fresh sage, so I added just a smidge of that - not too much as it's very strong. I've not sat down to a bowlful yet as I'll be eating it for my lunches this week, but I've had a few spoonfuls and it's delicious! So easy as well. I was cooking it on the side while I was making tonight's dinner. I do agree that you should get a good stock cube though (try Kallo Organic) as you need something to compliment rather than overpower the delicate pea and potato flavours.
29th Sep, 2010
What a nice soup to make, enjoyed it but added mint sauce instead of the fresh mint, nice with some crusty bread and butter.
29th Jul, 2010
Just made it - used spinach instead of mint and it was lovely.
18th Jul, 2010
it does not state the quntityof stock needed could you please state how meny mls you need
2nd May, 2010
Sup(p)er easy, really good.
14th Apr, 2010
Mmm, very bland. I bought good stock but probably put too much liquid in it. I also found it too potatoey.
14th Apr, 2010
Mmm, very bland. I bought good stock but probably put too much liquid in it. I also found it too potatoey.
21st Dec, 2009
Very, very nice, couldn't get fresh mint, didn't have dried so followed tip of stirring in a little mint sauce. It was lovely, comforting and just what was required on a frosty Saturday lunch.
27th Aug, 2009
swapped the onion for a leek, softened in a bit of butter, and omitted the mint as i hate minty peas. a good, tasty and filling soup.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.