Pea and mint soup

Recipe from: 28 February 2012

Ingredients 11
Servings 1
Minutes 00:05


Serving Change
  • 1
    olive oil
  • 1
    onion- chopped
  • 1
    medium sweet potato- peeled and diced
  • 1
    garlic clove- finely chopped
  • 800
    vegetable or chicken stock
  • 6
    medium courgettes- roughly chopped
  • 3
    frozen peas
  • 4
    fresh mint
  • 2
    fresh lemon or lime juice
  • 1/2
    fat free or natural yoghurt
  • salt and freshly ground black pepper


Heat the olive oil in a large pot. Add the onions, potato and garlic and fry for 2-3 minutes.

Add the stock, bring to the boil and then turn down to a simmer for 10 minutes until the potato is soft.

Add the peas and simmer for 3 minutes, then remove the pot from the heat.

Stir in the mint, sugar, lemon juice and most of the yoghurt. Leave to cool for a few minutes then blend, adding salt and pepper to taste.

Garnish with a dollop of the remaining yoghurt, a few whole peas and a little chopped mint.

Re-heat to serve or eat cold as an al-fresco option.

Serving Idea: With grilled ciabatta or baguette slices topped with goats cheese or parmesan shavings and a drizzle of olive oil.

Reprinted with permission of Sarah Graham. To visit Sarah Graham’s blog, click here.



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