Pea and Mint Soup cooks peas with potato and mint into a bright green British summer bowl.
10 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the peas and fresh mint, and finely chop the onion.
Turn the onion over medium heat for 4 minutes so the base does not stay raw.
Add the peas and vegetable stock and cook for 8 minutes.
Add the mint and heat for 1 minute so the color does not darken.
Blend the soup and serve it hot or cold.
💡 Tip: Adding the mint at the last moment leaves the soup with a clean, cool aroma.
🍽️ Serving suggestion: Serve the soup hot, drizzle cream on top, and finish with mint.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~142
kcal calories
6
g protein
22
g carbs
3
g fat
7.2g
Sugar
7.1g
Fiber
16.7mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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