Summer Green Pea, Mint and Chilli soup

Summer Green Pea, Mint and Chilli soup

15 minCook Time

15 minTotal Time

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  • 400 grams peas, fresh or frozen
  • One large onion, chopped
  • 1 stick of celery chopped.
  • Three cloves of garlic, minced
  • One small spicy chilli pepper, finely chopped
  • A dozen mint leaves
  • Half a dozen basil leaves
  • A sprig of rosemary
  • A sprig of thyme
  • 1 litre vegetable stock
  • 1 teaspoon of salt, a half teaspoon of pepper.
  • 50 ml coconut milk


  1. Sauté your onion in a teaspoon of olive oil for five minutes; add the garlic, chilli and celery and keep on the continue for another couple of minutes.
  2. Add the peas, mint leaves, basil leaves, rosemary, and thyme.
  3. Add the vegetable stock, salt and pepper and bring to the boil.
  4. If the rosemary and thyme are young you can leave them in when you liquidize the soup, otherwise remove them beforehand to avoid having hard bits in your soup.
  5. Liquidize and serve with a drizzle of coconut milk and a couple of mint leaves for decoration.
  6. In the summer, this soup works chilled while it works equally well served warm on a cold winter day.

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