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  • Writer's pictureRae Holland

Rae's Recipes: Pea and Mint Soup

Thursday October 1st is World Vegetarian Day and seeing as our Nourish Café is dedicated to homemade, wholesome veggie food, we thought we would share one of our favourite recipes with you.

This soup is quick to make and super fresh and delicious. We recommend serving with plenty of warm, crusty bread….


½ bunch spring onion, sliced, plus a few extra to serve

1 potato, cut into small dice

1l hot vegetable stock

900g frozen petits pois

½ small bunch mint , leaves picked, plus a few extra to serve


· Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins.

· Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

· Stir in the peas, bring to the boil again then cook for about 3 mins until they are just done.

· Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.

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