30min 4 ppl
Vegan Pea and Mint Soup
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 11g
Carbs 36g
Fats 7g
About this dish
A silky, vibrant pea and mint soup with a clever two-stage technique — blending a portion of the peas for a lush, creamy base while folding in whole peas for texture. Finished with coconut yoghurt and fresh mint, it's bright, light, and full of flavour.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- White onionfinely diced1 large
- Garlic clovesfinely sliced3 cloves
- Floury potatoespeeled and cut into 1 cm cubes2 medium
- Frozen peasfor blending500 g
- Frozen peasreserved whole200 g
- Fresh mint leavesroughly torn, plus small leaves to garnish25 g
- Fresh lemon juice1 tbsp
Dairy & Eggs
- Coconut yoghurtto serve4 tbsp
Tins & Jars
- Vegetable stockhot900 ml
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Oils & Condiments
- Extra virgin olive oil2 tbsp
Utensils
- Large saucepan
- Stick blender or jug blender
- Chopping board
- Chef's knife
- Wooden spoon
- Ladle
- Mixing bowls
- Kitchen scales
Method
1
Finely dice the onion, finely slice the garlic, and peel and cut the potatoes into 1 cm cubes. Measure out 500 g of peas into one bowl and 200 g into a separate bowl. Roughly tear the mint leaves.
Approx. 10 minutes
2
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until completely softened and translucent but not coloured.
Approx. 8 minutes
3
Add the garlic and cook, stirring constantly, for 90 seconds until fragrant.
Approx. 2 minutes
4
Add the potato cubes and pour in the hot vegetable stock. Bring to a steady boil, then reduce the heat to a gentle simmer and cook for 12 minutes until the potatoes are completely tender when pierced with a knife.
Approx. 12 minutes
5
Add the 500 g of peas for blending, the mint leaves, and the sugar. Stir to combine and cook for 2 minutes until the peas are just heated through and still vivid green.
Approx. 2 minutes
6
Remove the pan from the heat and blend with a stick blender until completely smooth. If using a jug blender, allow the soup to cool for 5 minutes before blending in batches with the lid held firmly.
Approx. 5 minutes
7
Return the pan to medium-low heat. Stir in the reserved 200 g of whole peas and the lemon juice and cook for 2 minutes until the whole peas are just tender but still hold their shape.
Approx. 2 minutes
8
Taste and adjust seasoning with salt and black pepper. Ladle into bowls, add a spoonful of coconut yoghurt to each, scatter over the small mint leaves, and finish with a crack of black pepper and a drizzle of olive oil.
Approx. 2 minutes
