Pea soup with mint

Pea soup with mint: a creamy, quick recipe with green peas, onion, garlic, lemon and fresh mint – light, with plant protein and easy for every day.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 200 kcal per serving
• Protein: 14 g
• Fat: 4 g
• Carbs: 24 g

Ingredients

• 500 g frozen peas
• 1 onion
• 2 cloves of garlic
• 500 ml vegetable stock
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 handful of mint
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Finely chop the onion and garlic. Soften both gently in the olive oil in a large pan until translucent.
2. Add the frozen peas and pour in the vegetable stock. Bring everything to the boil.
3. Simmer the soup briefly until the peas are soft. Then add the mint.
4. Blend everything finely with a stick blender until the soup is silky and creamy. Stir in the lemon juice and season to taste with salt and pepper.
5. If the soup is too thick for you, add a little more stock. Warm through briefly, but don't let it boil hard again.
6. Ladle into bowls and serve with fresh mint leaves and a small drizzle of olive oil.

Good to know

This soup is simple, quick and surprisingly well rounded in flavour. Fresh, creamy and just the thing when you want to keep it easy.

Swaps

Mint → parsley (milder, provides vitamin K); vegetable stock → homemade vegetable stock (usually fewer additives); lemon juice → lime juice (similarly fresh, also provides a little vitamin C).

Allergens

The recipe is naturally gluten-free and dairy-free, provided you choose a suitable vegetable stock. Usually good for children – just go easy on the pepper and mint if needed – and in pregnancy the ingredients are generally fine when everything is fresh and carefully prepared.

Dairy-free recipes