Spring Pea & Mint Soup — Recipe of the Week

A Week on the Plot

Late April always feels like the garden finally exhales. The mornings are still cool enough for a jumper, but by midday there’s that unmistakable scent of green in the air — fresh growth, damp soil warming through, and the quiet promise that the hungry gap is nearly behind us.

Down on the allotment, the peas are stretching their tendrils towards the netting, the broad beans are standing sturdier by the day, and the first sowings of salad are beginning to look like something you might actually eat. It’s that lovely in‑between stage: still plenty of jobs to do, but enough signs of life to keep you smiling as you potter.

In the Kitchen Garden

Mint is already romping away, as mint always does, and if you’ve overwintered peas or have a stash in the freezer from last year, you’re in luck. This week’s recipe is one of those simple, bright bowls that tastes like spring in spoonable form. It’s quick enough for a midweek lunch, gentle enough for the cooler days, and fresh enough to feel properly seasonal.

Recipe of the Week: Spring Pea & Mint Soup

A light, vibrant soup that makes the most of early herbs and peas — perfect with a hunk of crusty bread after a morning on the plot.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g peas (fresh or frozen)
  • 750ml vegetable stock
  • A small handful of fresh mint leaves
  • Salt and pepper, to taste
  • A squeeze of lemon juice (optional)
  • A swirl of cream or yoghurt to serve (optional)

Method

  1. Warm the olive oil in a saucepan over a medium heat and gently soften the onion for 5–7 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Tip in the peas and pour over the vegetable stock. Bring to a gentle simmer and cook for 5 minutes.
  4. Remove from the heat and stir through the mint leaves.
  5. Blend until smooth — a stick blender works perfectly here.
  6. Season with salt, pepper, and a squeeze of lemon if you like a little brightness.
  7. Serve warm with a swirl of cream or yoghurt.

From the Potting Shed

This is a great moment to check your pea supports, pinch out any leggy growth, and keep an eye on slugs who are particularly enthusiastic this time of year. Mint, meanwhile, will happily take over the world if you let it — so don’t be shy about harvesting it for soups, teas, and salads. The more you cut it, the better it behaves.

The post Spring Pea & Mint Soup — Recipe of the Week appeared first on The Veg Grower Podcast.



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