Pea and Mint Soup

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(4 votes)

Lots of lovely fresh mint is the key to this super simple but delicious spring soup.

450g bag frozen peas
800ml vegetable stock
1 handful fresh mint, chopped
salt and pepper
cream or Greek yoghurt, to serve



Cook the peas in the stock. Add in most of the mint – hold back 2 tablespoons for garnish and hold back 4 tablespoons of cooked peas. Blitz and serve with a swirl of cream or Greek yoghurt and mint. Can be served hot or cold.