Green pea soup with mint pistou

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

  • 1 hr cooking
  • Serves 4
  • Print


Green pea soup
  • 1 tablespoon olive oil
  • 1 small (200g) leek, thinly sliced
  • 1 clove garlic, crushed
  • 2 large (600g) potatoes, coarsely chopped
  • 3 cup (360g) frozen peas
  • 3 cup (750ml) water
  • 2 cup (500ml) vegetable stock
Mint pistou
  • 2 cup loosely packed fresh mint leaves
  • 1/4 cup (20g) finely grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 clove garlic, quartered
  • 1/4 cup (60ml) olive oil


Green pea soup with mint pistou
  • 1
    Heat oil in a large pan; cook leek and garlic, until soft.
  • 2
    Add potato, peas, water and stock; bring to the boil. Simmer, covered, about 10 minutes, or until potato is tender. Cool 15 minutes.
  • 3
    Meanwhile, to make mint pistou, blend or process ingredients until smooth.
  • 4
    Blend or process soup, in batches, until smooth. Return soup to pan; stir until hot.
  • 5
    Serve bowls of soup topped with mint pistou.

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