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Chilled English Pea and Mint Soup (Cold)

Chilled English Pea and Mint Soup (Cold)

Calories 205 (5% from fat)
Fat 1 gram
Saturated Fat .3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 290 mg.
Carb. 36 gram
Fiber 10.4 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 14 gram


1 tsp. extra virgin olive oil

1/2 cup yellow onion chopped (about 1 medium onion)

1 tsp. minced garlic

2 tsp. ground ginger (or 2 tsp. fresh ginger minced)

2 cans (14.5 oz each) vegetable broth
(We used Pritikin Vegetable Broth Lower Sodium.)

2 lbs. (906 g.) frozen peas no salt added

1 Tbsp. dried mint leaves (or 2 Tbsp. fresh mint leaves julienned)

1/4 tsp. ground pepper

1. Add olive oil to hot sauce pan. Stir in the onions, garlic and ginger. Cook until the onions have softened, about 3 or 4 minutes.

2. Pour in the vegetable broth and bring to a boil.

3. Add frozen peas and bring back to a boil, stirring occasionally.. Once boiling, reduce heat to low and simmer for about 8 minutes.

4. Stir mint and pepper in. Then pour half the soup in a blender and blend.

5. Combine the soup from the blender and the sauce pan, let it cool for approximately 20 minutes and refrigerate. Serve chilled.

Yield: 4 Servings - Serving Size 1 1/2 Cups Each
This recipe was created by Céline Peccatte

Chilled English Pea and Mint Soup (Cold) 

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