Minted pea soup

Enjoy eating your greens with a dollop of sour cream. This smooth soup is enriched with potatoes, peas, garlic and mint and is best served with a crusty piece of bread.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Minted pea soup
  • 4 cup vegetable or chicken stock
  • 1 large potato, cut into chunks
  • 50 gram butter
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 kilogram frozen baby peas
  • 1 bunch chopped fresh mint
  • salt and cracked black pepper
  • sour cream and crusty bread, to serve
  • micro herbs, to garnish, if desired


Minted pea soup
  • 1
    Place stock and potato in saucepan. Bring to boil, lower heat and simmer 10 minutes or until tender.
  • 2
    Meanwhile, heat butter in frying pan and saute onion for about 5 minutes until translucent. Add garlic and cook for 1 minute.
  • 3
    Add peas when potatoes are almost cooked and simmer for about 5 minutes.
  • 4
    Remove peas and potatoes from heat. Add mint, onion and garlic. Process in blender or food processor until as chunky or smooth as you like. Add salt to taste.
  • 5
    Serve with sour cream and crusty bread. Add pepper to taste. Garnish with micro herbs.


For a richer flavour, stir a little butter or cream into the soup while it is still hot.

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