Green pea and mint soup recipe
Pea and mint soup is an often overlooked soup recipe staple, the sweet flavours of pea are perfectly complimented by the freshness and light spice of mint. This easy recipe is ready in just half an hour and can be made in big batches and frozen for a no-fuss dinner, whenever you need it.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook and 10 mins to cool
- 159 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 large onion, chopped
- 1 large potato, peeled and chopped
- 2 vegetable stock cubes
- handful mint leaves
- 450g frozen peas
- 4tbsp of low-fat natural yogurt
Each serving contains
- Energy
- 670kJ 159.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 2.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 26.4gProtein 9.2gFibre 7.4g
Method
- Put the onion and potato in a large saucepan, along with the stock cubes, dissolved in 1.1 litres of boiling water. Bring to the boil, then reduce the heat and simmer for about 10 mins, stirring occasionally.
- Reserving a few mint leaves for the garnish, add the rest to the pan along with the frozen peas. Bring to the boil, then reduce the heat and simmer for 5 mins.
- Leave the soup to cool slightly, then transfer to a food processor or blender and blend until smooth.
- Return the blended soup to the pan to heat through. Divide between 4 serving bowls and serve garnished with a swirl of yogurt and the reserved finely chopped mint.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
