Pea And Mint Soup Recipes

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PEA AND MINT SOUP



Pea and mint soup image

This soup is so easy to make with a wonderful light, fresh flavor, that's a true taste of spring.

Provided by Caroline's Cooking

Categories     Appetizer/Starter     Lunch

Time 15m

Number Of Ingredients 7

1/2 onion (small/medium)
1 tbsp butter (15g)
2 1/2 cups peas (350g (fresh or frozen, defrosted))
1 1/2 cups chicken stock (360ml, or vegetable stock, for vegetarian version)
2 tbsp mint (roughly chopped)
a little salt and pepper to taste
1 tbsp creme fraiche (approx, to serve)

Steps:

  • Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.
  • Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
  • Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around 1/8tsp of each).
  • Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.

Nutrition Facts : Calories 283 kcal, Carbohydrate 35 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 324 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

GREEN PEA AND MINT SOUP



Green Pea and Mint Soup image

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

Steps:

  • Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  • Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  • Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g

PEAS SOUP WITH MINT



Peas soup with mint image

This comforting pea soup with mint is creamy, delicious, packed with nutrients and ready in no time. It makes a brilliant and inexpensive last-minute meal for the whole family.

Provided by Katia

Categories     Soup

Time 20m

Number Of Ingredients 12

1 Tbsp olive oil
1 medium onion, sliced
2 (10oz/300 grams) medium potatoes, diced
3 ¼ cup (750ml) vegetable broth
4 cups (600 grams) frozen peas
3/4 tsp fine salt, or more to taste
1-2 Tbs fresh mint leaves
black pepper, to serve
3 Tbsp cooked peas (reserve them before blending the soup)
1 Tbsp extra virgin olive oil, to drizzled
2 Tbsp shaved parmesan cheese or crumbled feta
1 Tbsp sesame seed or other seeds of your choice

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and saute' for about 5 minutes until soft and translucent.
  • Add the potatoes and the vegetable broth, bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes, or until the potatoes are soft.
  • Then add the peas and simmer for a further 5 minutes (no longer, or you will lose the fresh flavour and beautiful colour of the peas).
  • Turn off the heat, season with salt, pepper, add the fresh mint leaves, and let it cool for a few minutes.
  • Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!). If the soup is too thick for you, you can add some broth or water to thin it out until you have a consistency you like.
  • Taste, make sure you're happy with the seasoning, and serve with black pepper, a drizzle of extra virgin olive oil and some parmesan cheese or crumbled feta if you wish.

Nutrition Facts : Carbohydrate 38 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 401 mg, Fiber 10 g, Sugar 10 g, Calories 228 kcal, ServingSize 1 serving

PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

MINTY PEA SOUP



Minty Pea Soup image

Provided by Melissa Hamilton

Categories     Soup/Stew     Easter     Vegetarian     Lunch     Mint     Pea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

EASY PEA & MINT SOUP



Easy pea & mint soup image

This chilled, no-cook dish makes a refreshing starter

Provided by Barney Desmazery

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 5m

Number Of Ingredients 5

450g bag frozen peas
800ml hot water (straight from the kettle)
1 tbsp vegetable bouillon powder
small handful of chopped fresh mint , to serve
cream , to serve

Steps:

  • Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.

FRESH PEA AND MINT SOUP



Fresh Pea and Mint Soup image

Provided by Sisi Carroll

Categories     Blender     Appetizer     Sauté     Easter     Low Fat     Low Cal     High Fiber     Lunch     Mint     Spring     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 2/3 cups chopped shallots (about 6 very large)
2 garlic cloves, minced
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
5 1/2 cups (or more) low-salt chicken broth (preferably organic)
1/4 cup chopped fresh mint plus additional for garnish

Steps:

  • Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
  • What to drink:
  • A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).

CHILLED PEA-MINT SOUP



Chilled Pea-Mint Soup image

Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.

Provided by Daniel Patterson

Categories     soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

Steps:

  • In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
  • Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
  • In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
  • To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams

CHILLED PEA SOUP WITH FRESH MINT



Chilled Pea Soup with Fresh Mint image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 9

1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
1/2 teaspoon sugar
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced, or to taste
Mint sprigs for garnish

Steps:

  • In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

COLD MINTED PEA SOUP



Cold Minted Pea Soup image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed Boston lettuce leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup (packed) washed mint leaves
2 cups ice water or heavy cream
1/4 cup snipped chives
Salt and freshly ground black pepper
Plain yogurt for garnish, optional

Steps:

  • In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

Steps:

  • Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
  • In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

CHILLED (CANNED OR FRESH) PEA AND MINT SOUP



Chilled (Canned or Fresh) Pea and Mint Soup image

Posted for Zaar World Tours: A chilled soup for those sultry summer evenings. Please note that if using frozen peas then the amount required will be half that of the fresh peas. Vegetable stock can be substituted for the chicken stock if a vegetarian version is required. Cook time INCLUDES chilling time. REGION: France.

Provided by kiwidutch

Categories     Vegetable

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 11

900 g fresh peas (2 lb) or 450 g frozen peas (1 lb)
50 g butter (2 oz) or 50 g margarine (2 oz)
1 onion, roughly chopped
570 ml milk (1 pint)
570 ml chicken stock (1 pint)
3 large mint sprigs
mint (to garnish)
1 pinch caster sugar
salt (to taste)
pepper (to taste)
150 ml single cream (5 fl oz)

Steps:

  • Shell the fresh peas.
  • Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
  • Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
  • Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
  • Add fresh cream to the purée, mix well and then chill for 2 hours.
  • Serve chilled, garnished with sprigs of fresh mint.

Nutrition Facts : Calories 329.6, Fat 16.5, SaturatedFat 9.7, Cholesterol 49.5, Sodium 248.6, Carbohydrate 32.2, Fiber 7.9, Sugar 10.9, Protein 14.5

PEA AND MINT SOUP



Pea and Mint Soup image

This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!

Provided by LifeIsGood

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 3/4 quarts chicken (try organic!) or 1 3/4 quarts vegetable broth (try organic!)
2 tablespoons olive oil
2 carrots, peeled and sliced
2 celery ribs, sliced
2 medium onions, peeled and roughly chopped
2 garlic cloves, peeled and sliced
5 1/2 cups frozen peas
of fresh mint, small bunch, chopped, to taste (could use only 1/2 a bunch)
sea salt & freshly ground black pepper, to taste
3/4 lb cooked ham

Steps:

  • Pour the broth into a medium saucepan and heat until boiling.
  • In a separate, large saucepan on medium heat, add 2 T. of olive oil.
  • Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
  • Add the boiling broth to the veggies.
  • Add the peas.
  • Stir and bring to a boil.
  • Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
  • Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
  • Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
  • Optional:.
  • If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
  • Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!

PUNJABI PEA AND MINT SOUP



Punjabi Pea and Mint Soup image

I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.

Provided by oloschiavo

Categories     Lentil

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup split peas (green)
1/2 cup yellow split peas
1/2 cup dried whole peas
1/2 cup red lentil
1 leek, finely chopped
2 large potatoes, cubed
3 large carrots, sliced
1 stalk celery, finely sliced
4 teaspoons vegetable stock powder
8 cups water
2 garlic cloves, minced
2 tablespoons curry powder (buy it or make your own)
1/4 cup of fresh mint, finely chopped
salt and pepper, to taste

Steps:

  • Rinse lentils and peas, and add to stock pot with vegetables and water.
  • Add garlic, spices and stock powder and bring to the boil.
  • Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
  • Add freshly chopped mint and season with salt and pepper. Stir and serve.

Nutrition Facts : Calories 303.4, Fat 1.3, SaturatedFat 0.2, Sodium 55.7, Carbohydrate 59.6, Fiber 15.6, Sugar 6.5, Protein 16.1

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From bbc.co.uk


MINTY PEA SOUP RECIPE | BON APPéTIT
2013-03-07 Step 1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce ...
From bonappetit.com


CHILLED PEA AND MINT SOUP - JAMIE GELLER
2019-07-01 1. In a food processor, combine peas, mint, garlic, olive oil and salt and pulse to finely chop. With food processor running slowly add broth and water and run until smooth. 2. Chill 30 minutes or up to 2 hours before serving. Garnish with mint. Jul 1, 2019.
From jamiegeller.com


FRESH PEA SOUP WITH MINT RECIPE | MYRECIPES
Directions. Step 1. Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes. Advertisement.
From myrecipes.com


FRESH & EASY MINT PEA SOUP | LIVE EAT LEARN
2022-03-19 Step 1: Create the flavor base. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and fragrant, about 5 minutes. Step 2: Soupify the dish. Add 3 cups of the peas, the mint, and 2 cups of the broth to the pot (reserve the remaining 1 cup of peas).
From liveeatlearn.com


PEA AND MINT SOUP - SERVED WARM OR COLD | NOT ENOUGH CINNAMON
2014-06-04 Instructions. Melt butter in a medium pot. Add shallots and cook over medium-high heat for about one minute. Add stock and mint leaves. Bring to a boil. Add frozen peas, bring back to a boil and then simmer for about 4 minutes or until the peas are tender. Season to taste. Let the soup cool a little bit.
From notenoughcinnamon.com


PEA AND MINT SOUP RECIPE | NATIONAL TRUST
Place your pan over a medium heat and add the vegetable oil. When hot, add in your onions, celery and potatoes, stir well, cover and allow to saute for 10-15 minutes, stirring occasionally, until they begin to soften. Add around 500ml of water to the pan, along with the mint and bring to a rapid boil. Add in the frozen peas, turn to a low heat ...
From nationaltrust.org.uk


EASY PEA & MINT SOUP - FUSS FREE FLAVOURS
2022-03-07 Peel the garlic, and cut up. Step Two – Add the butter and olive oil to a large pan and melt over a low heat. Fry the onion and spring onion over a medium heat for a few minutes, stirring all the time. Then add the garlic and cook for another couple of minutes until the onion is translucent.
From fussfreeflavours.com


SUMMER PEA AND MINT SOUP | ARCTIC GARDENS
Add broth, potatoes and bring to a boil. 3. Simmer over low heat for 20 minutes. 4. Add peas and avocado, bring to a boil and simmer for a few minutes. 5. Add the mint and puree the soup with a blender until smooth. 6. Strain the mixture and refrigerate for about 1 hour or until cold.
From arcticgardens.ca


EASY VEGAN PEA AND MINT SOUP - THE PESKY VEGAN
2020-07-07 Heat the oil in a large saucepan on low/medium heat. Add the chopped onion and cook gently for 7-8 minutes. You want the onion to be soft and translucent, but not brown. Once the onion is soft, stir in the garlic and cook for another couple of minutes. Add the peas, mint leaves, vegan stock, and nutritional yeast.
From thepeskyvegan.com


PEA AND MINT SOUP - SNEAKY VEG
2018-09-21 Allow to soften but not brown. Add 1 litre of vegetable stock and a chopped potato and simmer until the potato is soft. This should take about 15 minutes. Add ½ lettuce, 500g peas and 2 handfuls of roughly chopped fresh mint leaves and bring back to the boil. Cook for a couple of minutes until the peas have cooked.
From sneakyveg.com


PEA AND MINT SOUP - HEALTHY LITTLE FOODIES
2019-04-01 Heat oil, in a large saucepan, over a medium high /heat. Add onions, reduce the heat and saute until softened (around five mins) Add the garlic and stir for a further minute. Peel and dice the potatoes, add them to the pot and cook for around 2 minutes. Add the stock, bring to a boil, cover and simmer for 12-15 mins.
From healthylittlefoodies.com


PEA & MINT SOUP RECIPE | EAT YOUR BOOKS
Pea & mint soup from The Batch Lady: Shop Once. Cook Once. Eat Well All Week. (page 175) by Suzanne Mulholland. Shopping List; Ingredients; Notes (0) Reviews (0) heavy cream; mint ; …
From eatyourbooks.com


PEA AND MINT SOUP RECIPE | HOUSE & GARDEN
2022-04-15 Step 1. Gently fry half the mint leaves and the whole sprig of mint in half the olive oil, in a wide, heavy-based pan over a low heat. Move the mint leaves around the pan with a wooden spoon, allowing the mint to infuse and flavour the olive oil.
From houseandgarden.co.uk


SUPER EASY PEA AND MINT SOUP - IRISH AMERICAN MOM
2021-08-21 Pour in the stock. Turn up the heat and bring to a boil. Lower the heat as soon as you see bubbles rising. Simmer for just 5 minutes. You don’t want a rolling boil, just a gentle simmer. Turn off the heat and let the soup cool slightly before puréeing. Add the mint and lemon juice and season to taste.
From irishamericanmom.com


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