Pea and Mint Soup in a Bowl with Small Ricotta Toasts

Pea and mint soup

Name: Pea and mint soup
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tbsp extra-virgin olive oil plus a drizzle; 6 spring onions chopped; 2 cloves garlic 1 sliced and 1 halved; 750ml vegetable stock; 700g frozen peas; a small bunch mint leaves picked and shredded; 100ml single cream plus a drizzle; 4-8 slices ciabatta; 150g ricotta; 1 lemon zested and juiced; a handful pea shoots

Anna Glover

Published: May 18, 2021 at 12:20 PM

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Frozen peas are your secret weapon here – always keep a stash in the freezer and you'll be able to whip up this fresh, summery soup in just 30 minutes

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Serve this pea and mint soup with homemade ricotta and lemon crostini, then check out our pea and ham soup, courgette soup, tomato soup, and more easy soup recipes.

Add a twist to your weekday dinners with our fragrant dumpling soup with noodles, a deliciously simple one-bowl dish inspired by Asian comfort food.

Ingredients

Nutrition

2 tbsp extra-virgin olive oil

plus a drizzle
6 spring onions

chopped
2 cloves garlic

1 sliced and 1 halved
750ml vegetable stock
700g frozen peas
a small bunch mint

leaves picked and shredded
100ml single cream

plus a drizzle
4-8 slices ciabatta
150g ricotta
1 lemon

zested and juiced
a handful pea shoots

Nutrition: per serving

kcal457

low
fat18.1g
saturates6.9g
carbs46.8g
sugars14.1g
fibre12.5g
protein20.5g
salt1g

Method

step 1

Heat 2 tbsp of oil in a stock pot over a medium-high heat and fry the spring onions and sliced garlic for a few minutes until fragrant. Add in the stock and peas, and bring to a simmer. Cook for 5-8 minutes or until the peas are bright green and tender. Add most of the mint, and whizz with a stick blender until smooth. Pour in the cream and blend again until creamy. Strain if you want a really smooth soup, and add a splash more stock if you prefer a thinner soup. Reheat to serve.
step 2

Toast the ciabatta, then rub with the halved garlic clove. Whip the ricotta in a bowl with the lemon zest, a squeeze of juice and some seasoning. Spoon over the crostini. Divide the soup between bowls, drizzle with a little more cream and olive oil, and scatter with pea shoots. Serve with the crostini.

We have lots more ideas for summer soup recipes

Green Gazpacho Recipe with Burrata and Prosciutto

Authors

Anna Glover profile

Anna GloverSenior food editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating