Pea & Mint Soup

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Bright and zingy pea and mint soup, served with a garnish of peas, fresh mint and a swirl of olive oil.

5 from 10 votes

Light, bright and full of flavour, this is the perfect soup for spring!

Servings:

Author: Helen Best-Shaw

Ingredients

1 small onion
3 spring onions
2 cloves garlic
1 tbsp olive oil
1 tbsp butter - or non dairy alternative
750 g shelled peas - fresh or frozen
handful fresh mint
1 tbsp lemon juice
750 ml stock - 3 cups

To Serve

1 tbsp cream - optional

Instructions

First prepare onion, garlic and spring onion. Peel and top and tail as needed. Then chop roughly into small pieces.
1 small onion, 2 cloves garlic, 3 spring onions
Add the butter and olive oil to a large soup pan and melt over a low heat. Fry the onion and spring onion over a medium heat for a few minutes, stirring all the time.
Then add the garlic and cook for another couple of minutes until the onion is translucent.
1 tbsp olive oil, 1 tbsp butter
Add the peas (reserving a few for garnish), stock and mint. Cover and bring to a gentle simmer.
750 g shelled peas, handful fresh mint, 750 ml stock
Allow to simmer for about 4–5 minutes. Peas are delicate and barely need any cooking. If you overcook them, the flavour and appearance will be spoilt.
Allow the soup to cool a little. Then blend your pea and mint soup with a stick blender until smooth. You can use a food processor or jug blender if you prefer, but the stick blender is quick and easy.
Once the soup is blended, you can adjust the consistency, adding a little more stock if you prefer. Then season to taste, and add a squeeze of lemon to serve. Garnish with a few extra peas, a sprig of mint and a drizzle of olive oil.
1 tbsp cream, 1 tbsp lemon juice

Notes

If the peas are frozen, then bringing to a simmer can take some time. If you know you are going to make this soup, get the peas out of the freezer in advance. Put them in a bowl and cover with hot water from the kettle. Let them sit for 30 mins or so to defrost. Strain and then use.
When you blend hot soup in a jug blender or food processor, always remove the central bung and hold a folded tea towel over the hole. This allows the steam to escape. If you don't, it can blow the top of the blender. This is one of the reasons why I use a stick blender!

Nutritional Information

This recipe is 9 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.