Pea and mint soup

pea soupIt’s been a long time since I last made this soup and I’ve made a few tweaks to make sure there is enough for two portions (one for dinner and one for lunch the next day).


1 tsp Olive oil

2 Garlic cloves, crushed

1 Leek, chopped

2 Celery sticks, chopped

300g Frozen peas

Mint to taste, I used 4 stalks stripped of leaves

500-600ml Chicken stock (I used a cube)

Salt and pepper to taste



  1. Put a heavy bottomed pan onto the stove on a medium heat and put in the olive oil
  2. Crush the garlic into the pan and cook for a few moments
  3. Chop the leek and celery, add to the pan and soften
  4. If the garlic catches on the bottom add a tbsp of water and stir
  5. Cook for 3-5 mintues
  6. Add the peas and mint with a little of the stock and simmer
  7. Add a little more stock when it gets a little low
  8. When all is softened, add the mixture to the blender and blend
  9. This will produce enough for a good bowl and a tuperware cup

This soup is around 100 calories per portion, so warm, comforting and healthy!



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