The humble pea, as part of the standard Australian meat and three veg diet I think I’ve eaten tonnes of them over the years, which is exactly why most people see them as a boil and eat boring veg. Here’s why they aren’t.
easy to freeze also.


  • 500gm of fresh or frozen peas

  • I litre of chicken or vegetable stock

  • 2 cloves of garlic, finely diced

  • Sprig of mint, finely sliced

  • 200ml cream or milk

  • Olive oil

  • Salt/pepper


  • 1.

    This is amazingly simple and delicious. Put a saucepan on a medium heat, pour in about 4tb of olive oil, throw in the garlic and a pinch of salt, stir and bring to a transparency.

  • 2.

    Throw in the peas and stir so they’re all coated, add a few grinds of black pepper, give it a good 5 minutes. Pour in the chicken (or vegetable) stock and simmer gently for about 10-15 minutes, until the peas are cooked but not mushy.

  • 3.

    Throw in half the mint and cream/milk if using, stir well then transfer to blender and blend to a soup consistency, mind the lid if using a blender because of the steam. Taste to check seasoning then pour into bowls accompanied by a nice piece of bread and the rest of the mint sprinkled on top.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 207kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 14g
  • Sugar 5g
  • Sodium 508mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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