accessibiliy recipes home search sitemap privacy policy terms and conditions maincontent

Pea & mint soup

Bursting with flavour, this soup will keep in the fridge for up to 3 days or freeze any leftovers.

whipped green soup in bowls
Serves
4
Price*
£0.47 Per Serving
Ready in**
40 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 286 calories, which is 16 percent of your reference intake for calories.
The sugar is rated Low with 4.4 grams, which is 5 percent of your reference intake for sugar.
The fat is rated Med with 17.9 grams, which is 26 percent of your reference intake for fat.
The saturated fat is rated High with 9.7 grams, which is 49 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.8 grams, which is 13 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,197KJ
286KCAL
16%
FAT
Med
17.9g
26%
SATURATES
High
9.7g
49%
SUGAR
Low
4.4g
5%
SALT
Low
0.8g
13%
of your reference intake
Typical energy values per 100g: 1,197kJ/286kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 1 tbsp olive oil
  • 15g butter
  • 1 onion, chopped
  • 1 stick of celery, sliced
  • 200g potatoes (peeled weight), cubed
  • 800ml vegetable stock, made with one stock cube
  • 400g frozen peas (or fresh)
  • 3 tbsp chopped fresh mint
  • 100ml Asda Crème Fraîche
  • Crusty bread, to serve

How to make it

  1. Heat the oil and butter in a large pan. Add the onion and cook over a medium heat, stirring often, until soft but not coloured. Stir in the celery and potatoes, cover and cook over a low heat for 3 minutes.
  2. Add the stock and bring to the boil. Cover and simmer for 15 minutes.
  3. Stir in the peas and mint and bring back to the boil. Simmer gently for 4 minutes.
  4. Blitz with a hand-held blender or processor until almost smooth.
  5. Season with black pepper and stir in the crème fraîche. Return to the pan and reheat. Serve with crusty bread.