Pea and mint soup
This versatile soup can be served warm or chilled, depending on the season.
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Best choice
Main meal
Ingredients
Serves
people
Method
- Add potato, peas and stock and bring to the boil, then reduce heat and simmer gently for 20 minutes.
- Stir through mint.
- Remove saucepan from heat. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
- If necessary, return soup to heat for a further 5 to 10 minutes, or until heated through.
- Transfer soup to bowls/mugs.
- Serve topped with a dollop of yoghurt, a sprinkling of black pepper and a bread roll.
Tips
- This soup can also be served chilled. To do this, transfer the soup to a large container at the end of step 3, cover and refrigerate for 4 hours, or overnight.
- Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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