Green pea soup with mint

Name: Green pea soup with mint
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Frozen peas - 500 gr; Potato - 1 piece; Onion - 1 piece; Clove of garlic - 1 piece; Butter - 20 gr; Mmint - 2 twig; Water (or vegetable broth) - 3 cups; Lemon - 1 piece; Cream cheese - 50 ml; Salt - 1 by taste; Pepper - 1 by taste; Olive oil - 2 teaspoon

A delicate, creamy soup that's easy to make any time of the year. Frozen peas are available all winter, and in summer you can always find them fresh at the market. Fresh mint adds a pleasant note and aroma.

35 mintotal cooking time

1 / 5recipe difficulty

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Without meat⁠

Soup⁠

Vegetables⁠

Ingredients for 4 portions

Frozen peas500 gr
Potato1 piece
Onion1 piece
Clove of garlic1 piece
Butter20 gr
Mmint2 twig
Water (or vegetable broth)3 cups
Lemon1 piece
Cream cheese50 ml
Salt1 by taste
Pepper1 by taste
Olive oil2 teaspoon

Also requires pot, blender

Step 1 out of 6

Potato — 1 piece, onion — 1 piece, clove of garlic — 1 piecePeel and dice the potato, onion and garlic.

Step 2 out of 6

Butter — 20 grMelt the butter in a large pan on medium heat. Add the potato, onion and garlic and lightly sauté for 2-3 minutes.

Step 3 out of 6

Frozen peas — 250 gr, mmint — 1 twigNow add half the package of peas (after defrosting) and a little mint.

Step 4 out of 6

Frozen peas — 250 gr, water (or vegetable broth) — 3 cupAdd water and let simmer for 10-15 minutes until the potatoes soften. Add the rest of the peas to the pan and cook on low heat for another 5 minutes.

Step 5 out of 6

Turn off the heat, let the pan cool down a little, and blend until smooth.

Step 6 out of 6

Lemon — 1 piece, cream cheese — 50 mlGrate a little lemon zest (half a lemon is enough) directly into the soup. Before serving, try adding a tablespoon of cream cheese.