Creamy Pea Soup With Mint & Lemon
All the comfort of creamy soup – in just ten minutes. Whether you’re working from home, taking lunch to the office or filling a flask for a picnic, this is full of flavour and freshness. Put those frozen peas to good use and substitute soya cream for oat cream or vegan crème fraîche, if you prefer. All of these options are available in most supermarkets.
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1 tbsp of sunflower oil
1 onion, finely chopped
1 garlic clove, crushed
300g of frozen peas
800ml of hot vegetable stock
Handful of mint leaves, finely chopped
Small handful of flat-leaf parsley, finely chopped
Juice of ½ unwaxed lemon
Generous pinch of sea salt & black pepper
4 tbsp of single (light) soya cream
Heat the oil in a large pan, add the onion and garlic and cook over a high heat for 1 minute until fragrant.
Pour in the frozen peas and vegetable stock, then loosely cover with the pan lid. Boil for 7 minutes, then carefully pour or ladle into a high-powered blender jug. Blitz on high until completely smooth.
Stir in the chopped mint and parsley, reserving a small handful to serve, then squeeze in the lemon juice. Season to taste with plenty of salt and pepper. Ladle into bowls and drizzle over the soya cream just before serving. Top with the reserved herbs and plenty of black pepper.
Cook's tip: save time by chopping the fresh herbs while the pan is simmering, then stir them in after the soup has been blitzed smooth.
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