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–+ servings
Child Grabbing Plate of Pea and Mint Soup
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5 from 1 vote

Pea and Mint Soup

A deliciously smooth and creamy soup with a gorgeous vibrant colour. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch / Soup
Cuisine: Western
Servings: 4
Calories: 219kcal
Author: Amy

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 500g (1.1lb) Potatoes
  • 500g (3 ⅓ cups) Frozen Peas
  • 1 litre (4 cups) Vegetable / Chicken Stock
  • ½ Lemon, juice of
  • 1 tablespoon Mint, finely chopped

Instructions

  • Heat oil, in a large saucepan, over a medium high /heat. Add onions, reduce the heat and saute until softened (around five mins)
  • Add the garlic and stir for a further minute. 
  • Peel and dice the potatoes, add them to the pot and cook for around 2 minutes. 
  • Add the stock, bring to a boil, cover and simmer for 12-15 mins. 
  • Add the peas and continue to cook for a further 3 mins. 
  • Add the lemon juice and then blend the soup (I used a hand blender) until smooth. Add the mint and blend again.
  • Taste and season, adding more mint if desired. 

Notes

  1. If cooking for a baby use homemade stock or baby stock cubes. 
  2. If the soup is too thick you can add some more stock to thin it. 
  3. If you do not have a stick blender, allow to cool slightly before adding to a blender or food processor to blend. 
  4. You can add all the mint before blending but mint can be quite a strong flavour for kids. Start with a little mint, let them taste it and add more if desired. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 219kcal | Carbohydrates: 36g | Protein: 10g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 21mg | Potassium: 861mg | Fiber: 9g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 68.2mg | Calcium: 78mg | Iron: 5.9mg