Pea and mint soup

  • serves 1
  • Easy

The perfect combination of light and creamy this is surely a contender for our best ever soup recipe. Serve with plenty of crusty bread.



  • spring onions 2, chopped
  • potato 1, small
  • garlic ½ a clove
  • vegetable stock 225ml
  • frozen peas 75g
  • chopped mint 1 tbsp
  • sugar a pinch
  • lemon juice a squeeze


  • Step 1

    Put 2 chopped spring onions into a pan with 1 small peeled and diced potato, ½ a crushed garlic clove and 225ml vegetable stock.

    Bring to the boil, turn down the heat and simmer until the potato is very soft.

    Add 75g frozen peas and simmer for 5 minutes.

  • Step 2

    Stir in 1 tbsp of chopped mint, a small pinch of sugar and a squeeze of lemon juice, then pour into a food processor or liquidiser and whizz until as smooth as you like.