First posted: Feb 21, 2011

Easy Peasy Pea And Mint Soup


I KNOW this doesn’t sound very appetising, and it’s very loudly green, but I love this soup. It’s fresh, funky and really can be on the table in 20 minutes. Perfect for meat-free Mondays or Summery any-days.



Cooks in:        Serves:4

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 medium sweet potato, peeled and diced (you can use regular potatoes if preferred)
  • 1 garlic clove, finely chopped
  • 800ml vegetable or chicken stock
  • 4 cups frozen peas
  • 4 tbsp chopped fresh mint
  • 1 tbsp fresh lemon or lime juice
  • 150ml plain fat free yoghurt
  • Generous pinch of salt and freshly ground black pepper to taste

What to do

1. Heat the olive oil in a large pot, add the onions, potato and garlic and fry for 2-3 minutes. Then add the stock, bring to the boil and then turn down to a simmer for 10 minutes until the potato is soft.

2. Add the peas and simmer for 3 minutes, then remove the pot from the heat. Stir in the mint, sugar, lemon juice and most of the yoghurt, leave to cool for a few minutes then blend.

3. Serve with a dollop of the remaining yoghurt, a few whole peas and a little chopped mint.

* You can serve this cold or hot. For hot re-heat before serving but do not boil.
* I think the ideal way to eat this is with a side of toasted ciabatta, drizzled with olive oil and then topped with parmesan slivers or goats cheese.

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