Peas and mint soup

Do you ever crave for veggies in winter? I bet not many of you do. No secret we prefer warm and comforting food in cold times. But when it turns to spring we turn to green.


To be honest March and even April ,though they undoubtedly are spring months are not yet that warm and sunny to make me want salads and fresh fruit. But neither do I want a piece of pulled pork in heavy gravy. In spring I’m looking for some in-between options: green and light enough but warm and nourishing.

So this post is about a perfect April bowl of soup. Peas and mint. You surely saw it in menus and probably tried it in some restaurant or cafe. Now it’s time to cook it yourself. It won’t take you more than 15 minutes.

(serves 4-6, cooking time 15 mins)

400 g frozen peas
a small bunch of mint
1/2 tsp salt
1/2 tsp cardamom

To garnish:
3 bacon rashers
olive oil
handful pine nuts
some mint leaves
plain yoghurt

Bring a sauce pan of water to boil. Put mint leaves (from about 5 stalks) in and allow to simmer couple of minutes. Add the peas, salt and cardamom and cook about 5 minutes till the pea is soft but yet didn’t lose the bright green colour. Separate peas and water using a sieve. Put the peas and leaves into a jug of blender, pour in 400 ml of peas “stock” and pulse for a minute.


Use any of the garnish you like to serve it. It’s nice you can make it a vegetarian or add some bacon for more substantial lunch.



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