Pea and Mint Soup

I was craving this soup all week and finally decided to make it today for lunch. It’s such a refreshing soup and one of my favourite. Hope you enjoy this recipe, I’ve avoided using any dairy to make it vegan.



  • About 400g of garden peas
  • 1 potato
  • 1 onion
  • Mint leaves from about 3-4 sprigs
  • Half a cube of organic vegetable stock
  • Salt and black pepper to taste



  1. Dice the onion and start cooking it with some olive oil in a saucepan over medium heat. After the onion has gone see-through add in the peeled  and cubed potato and continue to cook it for a while then add in the peas and sauté everything together for a few more minutes.
  2. Add water to the vegetable mixture and turn up the heat to bring it a boil. Also add in salt and pepper and crumble in the vegetable stock at this point.
  3. Once the soup has started to boil turn down the heat and continue to cook.
  4. After about 15 minutes, once the vegetables appear cooked, take the pan off the heat and blend the mixture using a hand blender. I do this until the soup gains a creamy consistency and the potatoes and onions have broken down, but not enough that the soup loses all its texture.
  5. Finely chop up the mint leaves and add it to the blended soup and mix it in. Put the pan back on the hob on a low heat and cook for a few more minutes.







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