Easy pea & mint soup

This chilled, no-cook dish makes a refreshing starter

  • Prep:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 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


Make it with red veggies
Tip 500g chopped plum tomatoes into a blender with 2 deseeded and chopped red peppers, a garlic clove, a pinch sugar and 1 tbsp red wine vinegar. Blitz until smooth, then chill for at least 30 mins. Serve ladled into bowls, topped with a drizzle of oil and some torn basil.


  1. 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.

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