A great summer lunch, pea and mint soup is fresh, healthy and tasty. This is so easy to make and it will keep in the fridge for a few days, you'll definitely want it more than once!
Pea and Mint Soup Video
- 250g frozen garden peas or petits pois
- 2 handfuls of fresh mint
- 1 tablespoon of olive oil
- 1 onion
- 1 clove of garlic
- 500ml vegetable or chicken stock
- Salt and pepper to taste
Prep is super easy, it will take only 5 minutes.
- Pick the mint leaves from the stalks and set aside
- Dice the onion
- Finely chop the garlic
- That's it, lets cook!
- Add the olive oil to a saucepan and put on a moderate heat
- Put a kettle of water on for the stock
- Fry the onions for a few minutes until translucent
- Add the garlice, fry for another minute
- Add the stock
- Stir in the mint leaves, no need to chop them
- Bring to the boil and simmer for 10 minutes to release the mint flavour
- Add the frozen peas and cook for 5 minutes
- Leave to cool for a few minutes and add to a blender
- Blend to a consistency you are happy with (I like mine a bit thick). If too thick, add a bit more water
- Add back to the pan and slowly heat through
- Test for seasoning, you'll need to taste first as the stock will add salt, I find a good grind or three of black pepper is enough
- Serve with your favourite topping
Toppings - I like to top with crispy smoked streaky bacon and a drizzle of olive oil, but whole petits pois and a dash of sour cream are another good option.