This pea soup with mint is fresh and creamy and delicious served either warm or chilled. Cooking the peas and herbs just briefly at the end will help them retain their vibrant green color.


  • 1 Tbsp olive oil

  • 2 leeks, washed and chopped (white and light green part only)

  • 2 cups Dutch cream potatoes, peeled and diced

  • 1 Tbsp white wine vinegar

  • 2L chicken or vegetable broth

  • 3 cups green peas, fresh or frozen, plus extra to serve

  • 2 sprigs fresh thyme, roughly chopped

  • 2 sprigs fresh mint, roughly chopped

  • 2 sprig fresh tarragon, roughly chopped

  • 1 cup baby spinach

  • Sea salt and freshly cracked black pepper, to taste

  • 2 Tbsp natural yoghurt, to serve


  • 1.

    In a large pot, olive oil over medium heat, add leeks and sweat until soft

  • 2.

    Add potato, white wine vinegar and broth and bring up to a simmer. Cook until potatoes are tender, about 15 minutes

  • 3.

    Add peas and herbs, bring up to a simmer then turn off heat and add spinach

  • 4.

    Purée the soup with a stick blender until smooth, then season with salt and pepper to taste

  • 5.

    Serve garnished with yoghurt and a few extra peas

  • 6.

    Alternatively, this soup is lovely served chilled topped with chopped avocado or prawns

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