This chilled minted pea soup is fresh and delicious, ideal for light lunches or supper this summer
The days and nights may be hot, but that doesn’t mean you need to give up your favourite soup. Chilled soup (or gazpacho) is new for me, and having tried it for the first time at a family lunch recently I was pleasantly surprised. Despite containing cucumber (I’m not a huge fan) I really enjoyed the chilled soup and was inspired to make my own.
This recipe doesn’t contain cucumber, but it is chilled and I’ve made it countless times over the past month or so. It’s become a go to on our weekly ‘what’s for dinner’ list for a few reasons;
1) It’s so delicious, and full of the flavours of summer – using fresh mint, garlic and a good vegetable stock are key in this dish
2) It’s ridiculously easy to make, meaning it’s great for busy midweek meals
3) It’s cool and refreshing when it’s almost too hot to eat
4) And when it’s cold outside you can heat it up for a warm soup
Minted pea is a classic combination; it’s fresh, creamy and makes for a healthy summer lunch or supper. I like to serve it with a side of garlic bread, and a spoonful of cream fresh. In this recipe I use frozen peas but you can use fresh if you prefer.
There’s no better soup to have this summer… And just look at that gorgeous green!
This Chilled Minted Pea Soup is:
Quick & easy to prepare
Chilled, but can be served warm
Chilled Minted Pea Soup (Vegan)
- Bunch of spring onions chopped
- 2 medium potatoes peeling and chopped
- 3 garlic cloves crushed
- 1 litre vegetable stock
- 400 g/3 cups frozen peas
- 2 tbsp. lemon juice
- 12 mint leaves
- Salt and pepper to taste<br><br>
- <b>To Serve</b><br>
- Cream Fresh
- Fresh mint
Put the spring onions, potatoes, garlic and stock into a large pan and bring to the boil, then simmer for 15-20 minutes until the potato has softened. Add in the frozen peas and keep on the heat for another 5 minutes.
Remove from the heat, and stir in the mint and lemon juice. Using a hand blender, blend until smooth and then season with salt and pepper.
To serve chilled, transfer the soup into a container, and place in the fridge to cool (or freezer if you want to the soup to cool quickly). Before serving you may need to add a little more stock as the soup will thicken once cooled.
Serve in bowls with a spoonful of cream fresh.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.