This vibrant Thermomix Pea and Mint Soup takes less than thirty minutes to make and is a great way to use up any spare frozen pea packets lying around in the back of the freezer!
This super easy plant-based soup is bursting with flavour. It tastes fresh and light and would be perfect as a starter or main meal with these Thermomix Soft Bread Rolls.
I love how easy it is to make Soups in the Thermomix. There's less washing up, and you can set and forget while doing other chores.
If you love classic soups, you may be interested in my Thermomix Carrot and Coriander Soup, Thermomix Roasted Tomato Soup and my Thermomix Roast Pumpkin Soup.
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Recipe Ingredients
Step by Step Directions
First, chop and saute the garlic and spring onions in the Thermomix bowl. Then, add the diced potato. Lastly, add the peas and vegetable stock and cook for approximately 15 minutes. Add the mint just before blending so it doesn't lose its flavour. Check for seasoning and consistency, and then it's ready to enjoy!
Vegetable Stock
I've used Massel vegetable stock cubes dissolved in hot water for this recipe, as I love the taste and convenience. If using the Thermomix vegetable stock concentrate, one tablespoon equates to one store-bought stock cube. If using cold stock from a carton such as Campbell's, increase the cooking time by a few minutes.
Storage
This soup lasts three days in the refrigerator and three months in the freezer.
Top Tip
If you have any mint leftover, pick the mint leaves, wash them, and chop them up finely. Place the mint in an ice cube tray and freeze. Once the mint is frozen, you can pop it out and put it into a freezer bag.
📖 Recipe
Thermomix Pea and Mint Soup
If you're after a speedy wholesome soup, this Thermomix Pea and Mint Soup can be ready on the table in under 30 minutes.
Ingredients
- 4 spring onions, trimmed and roughly chopped
- 1 clove garlic, peeled
- 10g olive oil
- 500g frozen peas
- 200g potato, peeled and roughly chopped (1 medium to large potato)
- Small handful of fresh mint leaves plus extra to garnish
- 650 ml vegetable stock, see note 1
- seasoning to taste
Instructions
- Place the spring onions and garlic into the Thermomix bowl and chop 5 sec/speed 5.
- Scrape down the bowl, add the olive oil, and saute for 3 mins/100/speed 1 with the measuring cap off.
- Add the potato and chop for 4 sec/speed 5. Scrape down the bowl.
- Add the peas and vegetable stock and cook for 15 mins/100/speed 1 with the Measuring Cap on.
- When finished, check that the potato is soft. If not, cook again for a few more minutes.
- Add the fresh mint leaves and blend for 90 sec/speed 8, slowly increasing the speed to 8.
- Check consistency - if it's too thick, add a little water and blend again. Season to taste, and add more mint if you like it minty!
- Serve immediately with some fresh mint leaves garnished on top.
Notes
- For this recipe, I've used Massel vegetable stock cubes dissolved in hot water as I love the taste and convenience. If using the Thermomix vegetable stock concentrate, 1 tablespoon equates to 1 store-bought stock cube. If using cold stock from a carton such as Campbells, just increase the cooking time by a few minutes.
To Make Ahead and Freeze
The soup can be stored in the fridge for 3 days or the freezer for 3 months in an airtight container.
Nutrition Information:
Yield:
4Serving Size:
1 bowlAmount Per Serving: Calories: 182Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 651mgCarbohydrates: 32gFiber: 7gSugar: 7gProtein: 8g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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