Easy Pea Mint Soup Recipes

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PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

EASY PEA & MINT SOUP



Easy pea & mint soup image

This chilled, no-cook dish makes a refreshing starter

Provided by Barney Desmazery

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 5m

Number Of Ingredients 5

450g bag frozen peas
800ml hot water (straight from the kettle)
1 tbsp vegetable bouillon powder
small handful of chopped fresh mint , to serve
cream , to serve

Steps:

  • Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.

GREEN PEA AND MINT SOUP



Green Pea and Mint Soup image

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

Steps:

  • Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  • Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  • Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g

PEA AND MINT SOUP



Pea and mint soup image

This soup is so easy to make with a wonderful light, fresh flavor, that's a true taste of spring.

Provided by Caroline's Cooking

Categories     Appetizer/Starter     Lunch

Time 15m

Number Of Ingredients 7

1/2 onion (small/medium)
1 tbsp butter (15g)
2 1/2 cups peas (350g (fresh or frozen, defrosted))
1 1/2 cups chicken stock (360ml, or vegetable stock, for vegetarian version)
2 tbsp mint (roughly chopped)
a little salt and pepper to taste
1 tbsp creme fraiche (approx, to serve)

Steps:

  • Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.
  • Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
  • Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around 1/8tsp of each).
  • Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.

Nutrition Facts : Calories 283 kcal, Carbohydrate 35 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 324 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

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