Pea, spinach and mint soup

Pea soup, very bright green

Look at the colour! What’s not to love about such a green and vibrant soup? The last two recipes I’ve shared with you have been really hearty and could definitely be a meal in themselves. Today’s soup is much lighter and more easily eaten as part of a larger meal, although I will be having mine for lunch tomorrow. This recipe really is cheap, cheerful and quick to make. Tasty too.

Pea, spinach and mint soup

Serves 4 (large bowls)

Time under half an hour

Difficulty Very Easy

Suitable for vegetarian, vegan, gluten free diets


  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons rapeseed or olive oil
  • 500g fresh or frozen peas
  • 1 litre vegetable stock (I use Kallo very low salt organic vegetable cubes for this recipe to make sure the peas and mint aren’t overpowered by a saltier stock. I also like the fact that it is really quite green in colour so doesn’t take away from the vivid green of the peas)
  • 150g fresh spinach
  • 2 large handfuls of mint, chopped (add more if you like)
  • Salt and pepper to taste


  1. Add the oil to your pan and heat the onions, garlic and celery until soft. Add some water if it starts to catch before the veg is soft.
  2. Add the peas and give it a good stir.
  3. Add your vegetable stock and bring to the boil, then simmer for 10 minutes or longer if the peas aren’t soft by then.
  4. Add salt and pepper to taste.
  5. Add the spinach and mint and simmer for a few minutes until the spinach has wilted.
  6. Keep one ladle of peas and spinach aside.
  7. Blend the rest of your soup until smooth.
  8. Serve, adding some of the peas you kept aside for decoration and texture.

That really was easy!


Val x

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