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 healthy vegan soup is bursting with flavour and goodness. It tastes fresh and light and would be perfect for a starter or main meal with some freshly baked 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 whilst getting on with other chores.
This rich and creamy soup contains just seven ingredients – frozen peas, potato, spring onions, garlic, mint, olive oil and vegetable stock.
How to Make (see recipe card below for detailed amounts)
First, chop and saute the garlic and spring onions, then add and chop the 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 it’s flavour then check seasoning and consistency and it’s ready to enjoy!
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
This soup will last three days in the refrigerator and can be frozen in an airtight container for up to three months.
What to Do With Any Leftover Fresh Mint
There’s nothing worse than finding forgotten herbs that have started to rot at the bottom of the fridge, it’s such a waste and I’m very guilty of it. Mint can be used in many dishes and drinks (my favourite is a Mojito🍹) but it can also be frozen.
To freeze, pick mint leaves then wash and chop them up finely. Place into an ice cube tray and place in the freezer. Once the mint is frozen, you can pop them out and put into a freezer bag.
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- 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
- 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 3 mins/100/speed 1 with the MC off.
- Add the potato and chop 4 sec/speed 5. Scrape down the bowl.
- Add the peas and vegetable stock and cook for 15 mins/100/speed 1 with the MC on.
- When finished, check that the potato is cooked through, if not cook again for a few more minutes.
- Add the fresh mint leaves and blend for 90 sec/speed 8, very 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.
- 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: 4 Serving Size: 1 bowl
Amount 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.