Pea, Mint and Coriander Soup

Serves 4

Peas are not the most exotic or trendy of vegetables, but their simplicity and sweetness make them a winner. Throw them into risotto for a splash of color and flavor, or add raw to a salad for a little extra crunch.  This pea, mint and coriander soup is gluten free, vegan and vegetarian friendly, making it a perfect lunch or elegant dinner party starter.

-Small City, Big Personality  



  • 1 medium onion
  • 2 cloves of garlic, crushed
  • 2 tbsps olive oil
  • 2 cups frozen or freshly shelled peas
  • 3 cups vegetable stock
  • Handful of mint leaves
  • Handful of coriander leaves
  • Salt and pepper to taste
  • Mint leaves and pumpkin seeds to garnish


Heat the oil in a saucepan over a medium heat. Fry the onion and garlic for a few minutes until softened.

Add the frozen peas and vegetable stock (be sure to use a vegan stock if you are making this a vegan soup) and bring to the boil. Reduce the heat and add the mint and coriander and simmer for a few minutes.

Using a hand blender, liquidise the soup and season to taste.

Serve with a small sprig of mint and a scattering of pumpkin seeds.

Preparation time: 10 minutes . Cooking time: 15 minutes .