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  • Writer's pictureSara Price

Pea & Mint Soup


1 medium onion, diced

2 small courgettes, roughly diced

Sunflower or other neutral oil

A good handful of spinach

500g of frozen peas

Vegetable stock made with 1 litre of boiling water (approx 2 veg stock cubes)

Good handful of fresh basil

Smaller quantity of fresh mint

Salt & pepper to taste


Put a large pan on the heat with about a tablespoon of oil. Once the oil is warm add the onion and sweat for a few minutes before adding the courgette. Cotinue cooking this gently until the onions start to go translucent. Don;t allow the veg to take on too much colour.

Add the veg stock, pop the lid on and cook for a further 5 minutes before adding the frozen peas.

Increase the heat to return to the boil and once up to the boil again immediately remove from the heat and add all the spinach and herbs,

Blend using a stick blender until smooth adding more stock to get to your preferred consistency. Finally, check the seasoning and enjoy!

Handy Tip!

To cool quickly, leave the consistency a little thicker than you'd like and add ice cubes to cool the soup down - this helps retain the beautiful vibrant green colour.

Keeps for up to 3 days in the fridge and can be frozen in portions.


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