Spring Pea and Mint Soup

mint, onions, peas



  • 1 tablespoon oil
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 4 cups vegetable stock
  • 4 cups frozen peas
  • ¼ cup fresh mint, chopped
  • salt
  • freshly ground black pepper




  1. In a large pot on medium heat sauté the celery, onions and garlic in the oil, about 5 minutes, stirring occasionally with a wooden spoon.
  2. Add the stock and peas to the vegetables (there is no need to defrost the peas).
  3. Stir and bring to the boil.
  4. Reduce the heat, put the lid on and simmer for about 15 minutes.
  5. When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
  6. Using a blender (or hand blender) pulse the soup until smooth.
  7. If serving cold, transfer the soup to the refrigerator to chill, if not:
  8. Garnish with a sprig of fresh mint and serve!


Serves 4