Pea Pod Soup with Potato and Mint

Made from both the peas and the pods this vibrant colourful soup has an intense pea flavour and a creamy texture with potatoes, parsley and mint. Enjoy warm, or cold for a refreshing soup on hot summer days.

No onion? Use a shallot or half of a leek instead.

No parsley? Use coriander instead.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


170 g pod peas

170 g Potatoes

1 Onion

500 ml Vegetable stock

20 g Parsley

10 Mint leaves


  1. Peel and slice the onion, then add it to a saucepan with olive oil. Cook gently for 4-5 minutes until soft.
  2. Scrub the potato clean and cut into cubes, then add it to the pan with the vegetable stock. Bring to the boil, then simmer for 10 minutes.
  3. In the meantime, trim the ends off each pea pod and split open the shell, but there is no need to remove the peas; they can stay inside.
  4. Add the pea pods to the soup and cook for a further 3 minutes.
  5. Pour the soup into a high speed blender along with the parsley and mint. Blend until smooth and season to taste with salt. If small fibres still remain, pass through a sieve. Enjoy hot or cold.
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 3 months.