Minted Pea Soup

This is another great recipe from the "Ultimate Vegetarian". I was craving a pea soup but didn't want to go boring. So, this minted pea soup with nice toppings sounded delicious.


  • Oil
  • 2 onions - chopped
  • 4 potatoes - chopped
  • 4 garlic gloves - crushed
  • 1 inch fresh ginger - peeled and chopped
  • 1 red chili - chopped
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1 tbsp flour
  • 1/4 cup white wine
  • 3 1/2 cups vegetable stock
  • 1 lb frozen peas
  • 3 tbsp chopped mint
  • salt, pepper, cayenne pepper
  • 2/3 cup plain yoghurt
  • 1/2 tsp cornstarch
  • 1 1/4 cups milk
  • Toppings: mint sprig, chili slices, drizzle of plain yoghurt, dash of cayenne pepper, crumbled feta cheese 


  1. Heat the oil, add the onions and potatoes and fry for about 3 minutes till onions are translucent. Stir frequently. 
  2. Add the garlic, ginger, chili, coriander, cumin and flour and stir. Cook for 1 minute. Add the white wine and cook for another minute.
  3. Fill with vegetable stock. Add the peas and mint. Bring to a boil, cover and reduce heat. Let simmer for 15 minutes. 
  4. Blend the soup till smooth and add pepper, salt and cayenne to taste. I used a hand immersion blender. Before I blended it, I took a few tablespoons of the pea - potato mix and set it aside for later. I like to have a few chunks in my soup. 
  5. Blend the plain yoghurt till smooth as well as it sometimes has little chunks in it. Add the cornstarch and mix. Stir the yoghurt-cornstarch mix into the soup, add the milk and heat up until it almost boils. Cook for 2 minutes. 
  6. Serve with some toppings and crusted bread. You can now also add the pea-potatoe mix that we set aside before blending. I especially loved to put in the crumbled feta cheese.

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