Pea & Mint Soup

This recipe works in combination with: Parmesan Crusted Cod with Summer Veg, Spiced Poached Peaches with Greek Yogurt. This recipe features in these meal plans: Summer Al Fresco.

A classic summer time pea and mint soup, perfect served hot or cold.


  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 300ml of soured cream
  • 480g of frozen peas
  • 4 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • 1000ml vegetable stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Starter
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.29
  • Store cupboard: Cook's
  • Calories per serving: 437
  • 5-a-day per serving: 1.5
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Pea & Mint Soup photo

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  1. Pour the stock and 1000ml boiling water into a large saucepan and bring to the boil. Add the potato and simmer for 15 minutes, or until tender.
  2. Add the peas to the pan and simmer for 2-3 minutes, but no longer or the peas will loose some of their colour. Stir in the mint and lemon juice, remove from the heat and carefully liquidise in a food processor (in batches) or with a hand held blender. Pass the soup through a sieve and stir in half the soured cream. Season to taste with salt and pepper.
  3. If serving the soup hot, return to the pan and heat until piping hot. Alternatively, chill the soup in the fridge and serve cold. (Once cool, the soup will be a thicker consistency, you can add a little cold water to thin the soup if you like.)
  4. Ladle the soup into bowls and garnish with swirls of the remaining soured cream.

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