Name: Pea and Mint Soup
Yield: Serves 4
Ingredients: 1 garlic clove, chopped; 1 potato (around 200 g/7 oz), cut into small cubes; 1 onion, chopped; Salt and freshly ground black pepper; 400 g (14 oz) frozen peas; 1 tablespoon sunflower or vegetable oil; 500 ml (17 fl oz) vegetable stock; 2 mint sprigs, leaves picked and chopped; Juice of ½ lemon; 4 tablespoons natural yogurt (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Pea and mint is such a classic combination, it just works. Fresh mint gives a much nicer, more natural flavour, but if you only have dried mint to hand, go sparingly – perhaps add only half a teaspoon at a time and taste as you go.

Ingredients

1 tablespoon sunflower or vegetable oil
1 onion, chopped
1

Soup
Gluten-free
Vegan

Method

Heat the oil in a large saucepan over a gentle heat. Fry the onion for 10–12 minutes or until soft but not golden. Stir in the potato and garlic and fry for 1–2 minutes to soften a little.

Pour in the stock, bring to the boil and then simmer for 10–15 minutes or until the potato has softened. Tip in the frozen peas and mint, season well with salt and freshly ground black pepper. Bring b

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Ingredients

Method

Part of