Pea and mint soup

This recipe takes 10 minutes to prepare and 25 minutes to cook. It will make 4 servings.

Suitable for: Vegetarian, Diabetic.

Allergen information: Contains milk. To make this gluten-free, use gluten-free stock cubes in place of vegetable stock.


  • 1 medium onion, peeled and roughly chopped
  • 1 medium potato, peeled and diced
  • 800ml vegetable stock
  • 250g frozen peas
  • Small bunch of fresh mint, chopped
  • 200ml whole milk
  • Salt and freshly ground black pepper

To make the Pea and Mint Soup

  1. Put the chopped onions into a large panwith the potato. Add vegetable stock.
  2. Bring to the boil, turn the heat down and simmer for 15 minutes or until the potato is soft.
  3. Add the peas to the soup mixture and simmer for 5 minutes.
  4. Stir the chopped mint into the soup, cool slightly then pour into a food processor (or use a hand blender) and whizz until smooth.
  5. Return to the pan, add the milk and bring back to a simmer. Season with salt and freshly ground black pepper.
  6. Serve with warm crusty bread if you wish

Top Tips

  • Quick and easy to prepare from readily available frozen and store cupboard ingredients. Can be made in large batches and frozen in individual portions.
  • Soup is a great way to increase fluid intake and is easy to swallow.
  • This soup can also be served chilled in the summer.

Nutrition: per serving

Kcal - 111; Fat - 2.8g; Saturates - 2g; Carbs - 17.4g; Sugars - 7.7g; Fibre - 4.5g; Protein - 6.6g; Salt - 1.5g