Sweet Pea & Mint Soup


It´s that time of year again. The winter feels like it´s lasted for ages. The streets of Barcelona have been crisp and chilly, but the sun is still shining brightly. The first signs of spring are in the air (at least in my head they are)! I usually eat a lot of soups during the colder months. And while I love hearty, thick, chunky soups, I had an urge for something a bit fresher today. This soup is slightly sweet, with a hint of mint. It´s not only easy to make, it´s incredibly easy to eat!



400g peas (fresh or frozen)

400g potatoes, cubed

2 onions, diced

50g butter

2 cloves garlic, chopped

vegetable stock

150ml of cream

mint, small bunch


Fish sauce, a big dash



Heat the butter in a pan and gently fry the onions and garlic with some salt and pepper. Cook until the onions are golden and they start to stick to the bottom of the pan a bit. Add the potatoes and keep stirring for a few minutes. Then cover with stock (I used 1.5l), cover and simmer for around 15-20 minutes (until the potatoes are cooked).


Add the peas (I used frozen) and cook for around 3 minutes.

Char´s tip: Do not over cook the peas, you want them to keep their fresh, vibrant green colour.


Turn off the heat then add the cream. Blend until the soup is fairly smooth and leave to cool. Add the mint when the soup is cold and blend again. If you add the mint when the soup is still hot the leaves can turn brown, which can darken the soup. Enjoy with some crusty bread.


2 Comments Add yours

  1. Bre says:

    Sounds delicious! What substitutes do you recommend for the milk and butter? Thanks!

    Liked by 1 person

    1. Char says:

      Hi Bre! Thanks for the question about the soup. Are you lactose intolerant? I would substitute the butter with olive oil and instead of cream I would use coconut milk. I hope this helps!


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