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Super green Pea and Mint Soup

Really nice also with an added little bit of chilli. This one is also really good eaten hot or cold. Make in a batch and keep in the fridge for 5 days (freezes great too), and you’ll get yourself sorted for a delicious light lunch for the rest of the week.

plant based pea mint soup


  • 10ml of olive oil
  • 1/2 a red onion
  • 100g of chopped leek
  • 5g of fresh thyme
  • 3 cloves of fresh garlic
  • 1 litre of water
  • 500g of frozen garden peas
  • 10g of fresh mint
  • 10ml of fresh lemon juice
  • 100g of baby spinach
  • Salt and pepper
  • Bread to serve


  • Heat the large saucepan to medium heat and add the oil.
  • Roughly chop the onion, leek, thyme and garlic and add it to the pan.
  • Cook until the items have softened and started to take on a little colour.
  • Add the 1 litre of water and turn up the pan to high heat. Bring to boil and simmer for 15 minutes.
  • Turn down to a low heat and add the peas and the fresh mint, let this sit for 5 minutes to cook the peas but not too much that they discolour.
  • Add the lemon juice and stir well.
  • Season with salt and pepper.
  • Blend the soup adding the spinach as you do so (raw), this will help keep the soup and amazing green colour
  • Serve up into bowls and enjoy with some fresh bread or store in a container for later.

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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