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Pea and Mint Soup

Equipment needed

  • Tablespoon
  • chopping board
  • sharp knife
  • wooden spoon or spatula
  • large saucepan
  • hand blender
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Pea and mint soup
(Serves 4)
Preparation time: 10 minutes
Cooking time: 5 minutes


  • 1tbsp olive oil
  • 1 medium onion, chopped
  • 1 bay leaf
  • 800ml low salt chicken or vegetable stock
  • 500g frozen peas
  • 6tbsp low fat crème fraiche/natural yoghurt
  • 3tbsp chopped mint


  1. Heat the oil in a saucepan and sauté the onion and bay leaf for about 5-8 minutes until the onion is softened but not coloured.
  2. Add the stock. Bring to the boil and simmer for 5 minutes. Add the peas and return to the boil and cook for 3 minutes. Turn off the heat and when the liquid has cooled a little stir in the crème fraiche, mint and season with salt and pepper.
  3. Remove the bay leaf and blitz the soup in a food processor or a hand blender until smooth. Serve as it is or with some bread.

Budget tips: Own brand peas are fine.

Storage: Cool and store in the fridge. Consume within 3 days, or freeze once cooled in airtight containers or large freezer bags.

Swaps and additions: Add spinach for extra goodness and a fab colour. Add cooked potato for extra thickness before blitzing.

Serving suggestions: Can be served hot or cold with soda bread, pitta or toast.