Pea, Mint and Spring Onion Soup

Pea, Mint and Spring Onion Soup

Get all your greens with May’s delicious and nutritious recipe of the month. Served topped with a little parmesan cheese adds just a hint of richness.

Serves 4


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 bunches spring onions, sliced
  • 1 russet potato, peeled and cut into ½ inch pieces
  • 1 pound frozen petite peas
  • 1 quart low-sodium vegetable stock
  • ½ small bunch of mint, leaves picked
  • Salt and pepper to taste
  • Parmesan cheese for garnish


  1. Heat the olive oil and butter in a heavy saucepan. Reserve 1 tablespoon of the spring onions, gently fry without browning the remaining spring onions and the potato for 5 minutes.
  2. Stir in the stock and bring it to a boil. Simmer for 10 minutes until the potatoes are tender. Stir in the peas, bring the soup to a boil again, and cook for about 3 minutes until the peas are just cooked through
  3. Remove the pan from the heat, add the mint leaves and puree in a blender or food processor until smooth. Serve and top with the reserved spring onion and Parmesan cheese.
← Back to all Recipes