Pea and Mint Soup

This soup is perfect for the cooler months, but it will also be great to enjoy during the summer. It's not only healthy, but it tastes amazing too!

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Course: Soup

Keyword: pea and mint soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 194kcal

Author: Vicki

Ingredients

Metric - US Customary

▢ 1 garlic clove, peeled and finely chopped
▢ 1 onion, peeled and finely chopped
▢ 1 tablespoon olive oil
▢ 500 g frozen peas
▢ 200 g potatoes, about 1 large potato (peeled weight), cut into 1-2cm cubes, note 1
▢ 4 tablespoons fresh mint leaves, chopped, note 2
▢ 650 mls vegetable stock, note 3
▢ salt and pepper to taste

Instructions

Add the olive oil to a large pan and heat up on medium heat. Add the chopped onions and garlic and saute for 5 minutes until the onion is translucent.
Add the peas, potatoes and vegetable stock, stir well, then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked through. Stir in the mint.
Allow the mixture to cool for a few minutes, then carefully transfer the mixture into a blender, working in batches if necessary. Blend until smooth. Taste test - add more mint if you like it minty. Season with salt and pepper. Return to the pan to heat up before serving.
Enjoy the soup hot with a slice of crusty bread. Garnish with extra mint if you wish.

Recipe Notes

Potatoes - cutting them into small even cubes ensures they cook quickly and evenly.
Mint - adjust the mint accordingly depending on taste.
Vegetable stock - either homemade or store-bought. We use a stock cube for convenience, but you could also use vegetable stock from a carton.

Storage

This soup will keep in the refrigerator for up to 5 days, covered. Reheat on the stovetop and add a little water or vegetable stock if necessary to thin it out.

The soup will last in the freezer for up to 3 months.

Nutrition

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