300g fresh or frozen peas
A small bunch of spring onions, chopped
1 medium sized potato, peeled and chopped
800ml vegetable stock
4 tbsp chopped fresh mint
1 tbsp lemon or lime juice
2 tbsp sour cream
Put the spring onion, potato and stock into a large pot and bring to boil on your hotplate or induction zone.
Once boiling reduce the heat or transfer to your simmer plate and simmer for 15-20 minutes or until the potato is soft.
Add the peas and simmer for a further 5-7 minutes (be careful not to overcook as the peas will lose their vibrant colour).
Stir in the mint, lemon juice then liquidise with a hand blender or in a food processor.
Serve the soup with a dollop of sour cream and freshly ground pepper.
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Telephone: 0131 226 2255
9 Rosebery Place, Gullane, EH31 2AN.
Telephone: 01620 842741