Homemade pea and mint soup

I really fancied a fresh, Summer soup, and wanted to use my vegetable stock. So I chose a pea and mint – it would also help me use up some of the mint we have been growing which is now like a bush!


  • 4 spring onions
  • Small little gem lettuce, shredded
  • Big handful of mint (plus some to dress the soup)
  • Vegetable stock
  • 500g frozen petit pois (you can use fresh peas)
  • 2 tablespoons fresh lemon juice
  • Salt and pepper

Optional dressing suggestions:

  • Crispy bacon pieces
  • Mint
  • Spring onion
  • Pepper
  • Sour cream/creme fraiche

Warm some olive oil or butter in a pan and add the spring onions, sauteeing them lightly until softened.  Add the shredded lettuce and chopped mint until both are wilted.


Add the peas and the lemon juice and then a generous amount of vegetable stock, depending on how much soup you want to make. I had a few sugar snap peas that had been previously cooked so I also threw them in. Season with salt and pepper, to taste.

Once the peas are cooked, transfer the whole soup to a blender, blending in batches.


Depending on how you like the consistency as to how long you blend for.


Return the blended soup to the pan, heat for 3 mins to mix the flavours and serve with any of the optional toppings. You can also eat this soup chilled, garnished with sour cream.


The soup had a lovely fresh flavour, with the mint coming through. I didn’t blend it until thoroughly smooth, so it had a nice texture and consistency. I’d definitely make this again, it was really easy and also freezes really well.

Homemade vegetable stock

I wanted to make a soup this weekend, so on Sunday morning I made a tasty vegetable stock. I often find veg stock lacks a bit of punch, so I was careful to make sure I had some good flavoursome ingredients.

You can pretty much use up any vegetables you have around, and this is a good way of using anything up that might be slightly past its best.


I started by chopping up carrot, celery and onion. I added 4 chopped up chestnut mushrooms, courguette and asparagus and the tops from the carrot and the celery leaves. I then added a litre of water and left the whole thing to come to the boil.


We’ve been growing some herbs this summer, so I chopped a big bunch of parsley, and added that to the stock pot, along with some sage and a bay leaf.


After the stock had been cooking for about 40 minutes I added a pinch of dried porcini mushroom, salt and pepper, and left it to cook for another 40 mins or so. The difference in flavour with the porcini’s in was amazing – it tasted really lovely and fresh but with a real depth.

I strained the pan and was left with a lovely dark golden stock, ready for my soup.