Pea and mint soup is a classic soup we should all be making regularly because of how quick, easy and delicious it is!
This bright and fragrant pea and mint soup recipe is a great lunch option but also works well as a starter!
This is a perfect summer soup for a few reasons, the flavour is light and aromatic, it’s quick to make so you aren’t slaving over a hot stove all day, and lastly, it can be served both hot and cold!
Once ladled into bowls we suggested finishing it off with a few swirls of single cream but if you are vegan or lactose intolerant you can skip this step or substitute it for a dairy-free alternative! Olive oil and a dash of cracked black pepper make a great topping too!
You can use both fresh and frozen peas in this recipe, it will make no difference to the taste!
In a large saucepan add the onions, potato, garlic and the stock. Bring to the boil, then turn down the heat and simmer until the potatoes are very soft.
Add the peas and continue cooking.
Add the mint, sugar and lemon juice. Using a food processor or a hand blender blend until you have a smooth consistency.
Ladle the soup into bowls. Swirl in some cream and garnish with extra mint leaves.
