Pea and mint soup

This versatile soup can be served warm or chilled, depending on the season.
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Pea and mint soup in a white bowl with pea pods laying around it
g Best choice Main meal
  1. Add potato, peas and stock and bring to the boil, then reduce heat and simmer gently for 20 minutes.
  2. Stir through mint.
  3. Remove saucepan from heat. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain. 
  4. If necessary, return soup to heat for a further 5 to 10 minutes, or until heated through.
  5. Transfer soup to bowls/mugs.
  6. Serve topped with a dollop of yoghurt, a sprinkling of black pepper and a bread roll.


  • 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.