Pea and Mint Soup
Brighten Your Day with Creamy Pea and Mint Soup!
Looking for a vibrant, flavorful, and incredibly easy soup recipe? Our Pea and Mint Soup is the answer! This delightful soup is perfect for a light lunch, a refreshing starter, or a cozy dinner. It’s packed with goodness, naturally sweet from the peas, and beautifully balanced with the coolness of fresh mint. Best of all, it comes together in just 30 minutes!
This isn’t your average pea soup. We’ve taken a classic and elevated it with a focus on fresh ingredients and simple techniques. The Vivaldi potatoes add a lovely creamy texture, while the mint brightens everything up. It’s a guaranteed crowd-pleaser, even for those who aren’t usually fans of pea soup.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 30 minutes!
- Fresh & Flavorful: The combination of peas and mint is simply divine.
- Healthy & Nutritious: Packed with vitamins and goodness.
- Versatile: Perfect as a starter, lunch, or light dinner.
- Budget-Friendly: Uses simple, readily available ingredients.
Tips for the Perfect Soup:
- Potato Choice: We highly recommend Vivaldi potatoes for their creamy texture, but Maris Piper or Yukon Gold will also work well.
- Mint Freshness: Use fresh mint for the best flavor. Dried mint just won’t cut it!
- Blending: Be careful when blending hot liquids. Vent the blender lid slightly to allow steam to escape.
- Seasoning: Don’t be afraid to adjust the seasoning to your liking. A squeeze of lemon juice can also brighten up the flavors.
Frequently Asked Questions
Q: Can I use frozen mint instead of fresh?
A: While fresh mint is highly recommended, you can use frozen mint in a pinch. Use about 1 tablespoon of frozen mint for every 4 sprigs of fresh mint.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will keep in the refrigerator for up to 3 days. The flavor may develop even more overnight.
Q: Is this soup suitable for vegans?
A: Yes, this recipe is naturally vegan!
Q: Can I add other vegetables to this soup?
A: Absolutely! Leeks, spinach, or carrots would all be delicious additions.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or a grilled cheese sandwich are all great accompaniments.
We hope you enjoy this vibrant and delicious Pea and Mint Soup! Let us know what you think in the comments below.
Pea and Mint Soup
Ingredients
- 3 medium Potatoes Vivaldi baking potatoes are recommended
- 1 bowl Frozen Peas
- 2 cubes Vegetable Stock
- 4 sprigs Fresh Mint
- 1/4 tsp Garlic Salt Or 1 clove garlic & pinch of sea salt
- to taste Pepper
Instructions
- Peel and chop the potatoes into small chunks and place in a large saucepan.
- Boil the kettle, dissolve the vegetable stock cubes in 1.5 litres of boiling water, and add to the potatoes.
- Add the garlic salt (or fried garlic and sea salt) to the saucepan.
- Place on medium heat for 15 minutes.
- Add the frozen peas to the potatoes and stock and cook for another 10 minutes.
- Wash the mint leaves and tear them from the sprigs, discarding the sprigs.
- Turn off the heat and add the mint leaves to the blender. Blend for 10-20 seconds.
- Allow to cool before refrigerating or serve hot.
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