Chilled Pea and Mint Soup

This soup is the perfect summer recipe. Fresh, cool and healthy and beautiful to boot. Taken from the October issue of Fresh Living, we made slight adjustments to the recipe by Caroline Gardner.


1 Tbls olive oil
5 spring onions, finely sliced
3 garlic cloves, crushed
1kg frozen baby peas
½ cup mint, and some extra for serving
500ml vegetable stock
1 cup fat free yogurt
Salt and pepper for seasoning
4 strips streaky bacon, grilled until crispy and copped once cool

Here’s how
– Heat the olive in a large heavy based pot.
– Gently fry the garlic and spring onion until soft.
– Add the peas and mint and stir until heated through.
– Add the stock and simmer for 10 – 15 minutes.
– Remove from heat.
– Blitz the mixture in a food processor until smooth.
– Season with salt and pepper to taste.
– Refrigerate until well chilled.
– Stir in yogurt just before serving.
– Sprinkle with bacon bits and garnish with mint.

This soup is delicious served hot too, crumble in some feta and allow to melt.
For a creamier version use Greek yogurt instead of fat free.
Serve with garlic croutons.

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