Green Pea Soup with Mint & Mushroom

Green Pea Soup with Mint & Mushroom









As I wrote in my yesterday’s quinoa post, green peas are in abundance so I bought plenty on impulse. Next comes the case of figuring out how to make use of them!

Seeing as how it was my soup night, I was thinking of ways I could use them in a soup or a broth. Was very tempted to make the classic British pea and ham soup but ham felt a bit indulgent seeing as how I had gorged on prawn biryani in a restaurant the night before! So I was trying to imagine which other vegetable I could pair with fresh peas and suddenly hit upon mushrooms.

mushrooms are similar to ham in terms of texture so I guess you can call this a vegetarian version of pea and ham soup

I think this soup works really well because of the fresh ingredients. It won’t taste the same if using frozen peas and dried mint.

a totally scrumptious soup


1.5 Cups fresh peas

150 Grams button mushroom

1 Cup fresh mint leaves

1 Large onion

1 Tablespoon olive oil

Vegetable stock cube

Salt to taste


  1. Wash the peas.
  2. Wipe/wash and slice the mushroom.
  3. Peel, wash and finely chop the onion.
  4. Wash and chop the mint leaves.
  5. Place the peas in a pan along with 1 cup of water, salt and stock cube.
  6. Bring to boil, cover, lower the heat and let the peas cook for about 10 minutes.
  7. Take off the heat, drain the peas reserving the cooking liquor.
  8. Once the peas have cooled down, puree them.
  9. Add the pureed peas back to the cooking liquor and mix well.
  10. Add the chopped mint leaves to the pea mixture.
  11. Take a soup pot (or equivalent) and heat the oil in it.
  12. Add the chopped onion with a pinch of salt. Stir around a bit, lower heat, cover and let the onion cook for about 3 to 4 minutes.
  13. Uncover, add the sliced mushroom and 1 cup of water, cover and let the mushrooms cook for about 5 to 7 minutes.
  14. Uncover, tip in the pea mixture with mint. Combine well. Cover and gently heat the soup for 10 minutes.
  15. Serve hot.



2 thoughts on “Green Pea Soup with Mint & Mushroom”

    1. Thank you Teagan.

      You are absolutely right. Mint is very versatile and, in my humble opinion, a bit under-utilised.

      By the way, your marmite spaghetti will be making an appearance shortly ;-).

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