Pea, mint & spring onion soup with parmesan biscuits

Pea, mint & spring onion soup with parmesan biscuits

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(47 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6

The parmesan 'tuiles' make this soup stylish enough for entertaining – but they take just a few minutes to make

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat9g
  • saturates4g
  • carbs20g
  • sugars8g
  • fibre8g
  • protein15g
  • salt0.72g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ bunch spring onion, sliced, plus a few extra to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 potato, cut into small dice



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

  • 1l hot vegetable stock
  • 900g frozen petits pois
  • ½ small bunch mint, leaves picked, plus a few extra to serve



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

  • 85g parmesan (or vegetarian alternative), very finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

  2. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.

  3. To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.

  4. To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

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Comments, questions and tips

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22nd Apr, 2019
Pea, mint and spring onion soup How do I calculate the amount/quantity of onions and that of the mint for this recipe please?
1st May, 2018
I use parsley or basil instead of mint as I don't like it and chicken stock instead of vegetable. Delicious soup which is made often as the whole family like it. It is even nice served as a chilled soup
spacecadetcat's picture
14th Jan, 2018
Lovely soup recipe. I added slightly more mint than the recipe calls for, and a full bunch of spring onions, and served with fresh baked baguette. Yum!
bossballer's picture
28th Mar, 2015
your recipe is what i love about cooking. a bunch of simple ingredients, mixed together to create something new and amazing. thanks for sharing
26th Aug, 2013
Yummmmmmmmmy! Added some steamed tender stem broccoli leftover from dinner and some mashed cauliflower to substitute the potato. Fantastic and so tasty. Left out the butter and just used a tiny blob of olive oil. Also, added a tiny bit of fresh garlic.
12th Apr, 2013
absolutely delicious, easy to make for a crowd and a bit hit with everyone!
11th Apr, 2013
Made this as the starter for Easter Sunday lunch, what a success and the Parmesan biscuits just beautiful with it and a lovely substitute for a bread roll so less stodgy
8th Apr, 2013
This is fab. Made it for a dinner party with the Parmesan biscuits and everyone was impressed. Really easy and tasty.
2nd Apr, 2013
Really enjoyed this, agree with previous review; difficult to get smooth but utterly scrumptious, light and exceptionally nutritious, whilst being dirty cheap = a winner recipe to me!
5th Feb, 2013
Made this as the starter course at a dinner party and everyone remarked how tasty it was. I didn't make the parmesan biscuits, using crusty bread as an accompaniment instead, but will definitely be making the soup again so - next time? I like the texture and thickness of the soup as well as the flavours and it was so simple to make.


25th Apr, 2019
How do I calculate the amount/quantity of onions and that of the mint for this recipe please?
5th Mar, 2016
Can you make tis soup a day ahead and then reheat when required?
goodfoodteam's picture
28th Apr, 2016
Yes, you can make this soup a day ahead if you want to save some time. You can also freeze it.
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