As a relatively cheap and readily accessible vegetable, frozen peas are one of my staple freezer ingredients. Whether I chuck them in with risotto or quinoa, sprinkle them over a salad or blend them into a thick, delicious soup there is never a dull moment for me when peas are involved.

 I have never been a great maker of soups, but I don’t know why. They are healthy, cheap and unbelievably easy to make, it seems silly not to. Having recently experimented with different recipes, I have found that many online are full of cream, milk and/or crème fraiche. Wanting to opt for a light, fresh and healthier version of this traditional favourite, I have tried and tested a few recipes to create my perfect, easy ‘pea-sy’ pea soup.

Try it out for yourself and let me know how you get on!



Serves 3

1 stick of celery
1 medium white onion
1 clove of garlic
500ml vegetable/chicken stock
50ml extra boiling water
400g garden peas
Salt and Pepper
Lemon Juice to taste
Small handful of mint leaves
(Mint leaves and olive oil to serve)


– Dice the celery and onion, crush the garlic and add all to a heavy based saucepan.

– Sauté in oil for 5 minutes, or until translucent.

– Add 500ml of stock to the pan, along with 400g of frozen garden peas. Stir and bring to the boil.

– Reduce heat and simmer for 10-15 minutes so that the peas are soft.

– Remove from the heat, add 50ml of boiling water, season with S&P, add squeeze of lemon juice and the mint leaves, allowing to wilt.

– Blitz ingredients until smooth.

– Serve with a drizzle of olive oil and mint leaves.

And that’s it!

IH xo