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


It’s addictive!


  • 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


  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