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Minted Pea Soup with Goat Cheese and Watercress

January 19, 2015 by Stacey 9 Comments

I can’t remember what reminded me, but I was thinking about minted pea soup, and I remembered reading a recipe by Sophie Dahl where she said she thinks of English summers and cricket and whatnot when she makes it. I don’t know what I think of, except it’s delicious, and before I knew it, I found myself in front of the freezers at my local shops trying to buy a kilo of tiny sweet little globes of goodness.

Minted-pea-and-watercress-soup

Which I lovingly simmered in some homemade veggie stock with some sauteed onion and garlic and a little mint from my struggling balcony pot. Then I blended to within an inch of its life, topped with Meredith goat feta, watercress, and mucho black pepper.

Now I’m not one for frozen veggies usually, but if you’re going to take the time to shell fresh peas, then you should really eat them boiled with a little butter and salt – enjoyed in their natural state! It’s criminal to sit through all that effort only to blend them when frozen peas taste just as good in soup.

Minted-pea-and-watercress-soup-2

Keep things vegan by omitting the sauteeing butter, and the extra goat feta at the end. It’s still (as with most vegan food) utterly divine. You won’t miss a thing.

So tell me, do you soup? Do you pea soup? I know some of you out there loathe peas with the fire of a thousand suns – are you one of them?

Print
Minted pea soup with goat cheese and watercress recipe | Veggie Mama

Minted Pea Soup with Goat Cheese and Watercress

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: English
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Description

It’s addictive!


Instructions

  • 1 Large onion, diced
  • 2 Large cloves garlic, minced
  • 1 tablespoon each butter and olive oil
  • 1kg frozen peas
  • 4 cups vegetable stock
  • 1 pinch sugar, salt, and pepper
  • 1 handful mint
  • 100g goat cheese (the marinated Meredith is perfect for this!)
  • 1 Small bunch watercress

Notes

  1. Heat a medium pot over medium heat and saute the onion and garlic gently in the olive oil and butter.
  2. Add peas, mint, stock, and a pinch of sugar.
  3. Simmer on low for 20-30 minutes until the peas are soft. Blend with a stick blender until as smooth as you can get it (it won’t be totally smooth) and check for seasoning.
  4. Serve hot or warm with a topping of goat cheese and watercress. Don’t forget the extra black pepper!

Keywords: pea soup, minted pea soup, pea and watercress soup

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

Filed Under: Main Dish, Soup, Vegetarian

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Reader Interactions

Comments

  1. thelifeofclare says

    January 19, 2015 at 5:52 am

    I love peas! And like you, am pro frozen peas, because fresh ones are too lovely to cook!

    Reply
    • kimi thomas says

      January 19, 2015 at 7:38 am

      ☛☛☛☛☛ Dominic. true that Theresa`s report is good… yesterday I picked up audi after making $5777 this past 4 weeks and even more than ten k last-month. it’s by-far the easiest work Ive ever had. I started this three months/ago and immediately started making more than $85, per-hour. I follow the details on this straightforward website,,

      ⇛⇛⇛⇛⇛⇛⇛⇛►►► www.cashtime10.com

      Reply
    • Veggie Mama says

      January 19, 2015 at 2:48 pm

      It’s the only way, really.

      Reply
  2. Elizabeth@thebackyardlemontree says

    January 19, 2015 at 12:59 pm

    This looks wonderful just the thing for those occasional cooler spells during summer.

    Reply
    • Veggie Mama says

      January 19, 2015 at 2:46 pm

      Which is almost every day here in Melbourne! I’m still getting used to it 🙂

      Reply
  3. theLilaWolff says

    January 19, 2015 at 2:59 pm

    this looks so pretty, it’s on my list to make now!

    Reply
    • Veggie Mama says

      January 19, 2015 at 3:14 pm

      I know, so green!

      Reply
  4. Emma's Garden Grows says

    January 19, 2015 at 5:24 pm

    Frozen peas are so great! And fresh peas should only be eaten just that. Fresh! This soup looks delish by the way…

    Reply

Trackbacks

  1. 13 Vegetarian soup recipes to warm you up this winter | Veggie Mama says:
    June 17, 2017 at 10:21 pm

    […] Recipe here. […]

    Reply

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