Go Back
–+ servings

Pea, Mint, and Spring Onion Soup

Christian Gott
You can finish the soup with a little extra finely sliced spring onion to garnish. It's really nice with some crumbled feta cheese too.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients
  

  • 800 gr frozen Garden Peas
  • 2 bunches Spring Onions around 250 gr, trimmed and chopped
  • 4 large Baking Potatoes peeled and diced
  • 4 sticks Celery washed and sliced
  • 2 quality Vegetable Stock Cubes
  • 1 small bunch Mint Remove the leaves from the woody stems
  • Sea Salt and freshly ground Black Pepper
Course Appetiser, Appetizer
Cuisine English
Servings 6 people

Equipment

  • 1 Large heavy bottomed Pan with a lid
  • 1 Hand blender or food processor

Instructions
 

  • Place the celery, potatoes, spring onions and stock cubes into a large, heavy-bottomed pan with one and a half litres of cold water.
  • Bring to the boil, turn down to a gentle simmer and add the lid.
  • Cook for twenty minute until the potatoes and celery are soft.
  • Add the peas and mint leaves and bring back to the boil for five minutes.
  • Remove from the heat and allow to cool slightly.
  • Carefully blitz until smooth then return to the pan and check seasoning.
  • Reheat and serve.

Notes

Allergens in this recipe are;
 Celery  
Please see Allergens Page
Keyword Pea, Mint, and Spring Onion Soup, Soup, Soups, Vegan
Tried this recipe?Let us know how it was!