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20 min

serve 2


  • 2 tsp olive oil
  • 1 tbsp mint, fresh
  • 2 shallots (feel free to use white, red or spring onions too)
  • 2-3 clove garlic (if you’re not a garlic fan you can skip this)
  • 1 cup peas (fresh or frozen)
  • 1 cup vegetable broth


  • Finely chop the shallotmint and garlic. Alternatively blend into fine bits with a food processor.
  • Heat the olive oil over low heat in a small pot and add the mint, shallot and garlic mix.
  • Let it cook softly for about 2-3 minutes, until the shallots turn translucent.
  • Next, add the peas and broth. Give it a little stir and let it simmer for about 15 minutes.
  • Now blend the soup until it’s creamy, ideally with an immersion blender.
  • Season with saltpepper and a drizzle of olive oil.