Vegan Minty Pea Soup


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Jun 5, 2012
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Somewhere in the South
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2 tbs olive oil (or corn)
2 chopped onions
500 g frozen peas
1 small courgette/zuchinni (optional)
1 litre of vegetable stock
a handful of fresh mint leaves
salt and black pepper

Gently cook the chopped onions and courgette in the heated oil for approx. 5 minutes.
Add the stock, cover and gently simmer for 10-15 mins until tender. Add the peas,
the mint and cook for another 4-5 mins.

Set aside a cup of the stock. Blend the vegetables and stock. Add the remaining stock
until you obtain the desired consistency. Adjust the seasoning.
Drizzle some evo onto the soup and extra freshly milled pepper.

Tip : You could also add 1 or 2 tbs of soya cream. it is delicious with toasted
granary toast. You can also serve it chilled during the summer.

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