Pea, lettuce and mint soup

Our pea, lettuce and mint soup is the perfect summer dish - light and fresh with a delicate green colour.

Soups and starters
A bowl of seasonal spring minted pea and lettuce soup.
  • Preparation time 15 minutes (prep. time)
  • Cooking time 27-28 minutes (cooking time)
  • Serves 4


  • 1 tbsp vegetable oil
  • 140g/5oz onions, chopped
  • 1 garlic clove, chopped
  • 850ml/1 1/2 pint vegetable stock
  • 250g/9oz potato, diced
  • 200g/7oz frozen peas
  • 1 romaine lettuce heart
  • 3 tbsp fresh chopped mint
  • 1 tsp caster sugar
  • Salt and freshly ground black pepper


To finish

  • 2 tbsp extra virgin rapeseed or olive oil
  • 2 tbsp fresh chopped mint


  1. Heat the oil in a medium saucepan, add the onion and garlic and fry over a medium heat for 5 minutes, stirring from time to time until softened.
  2. Add the stock and potatoes then bring to the boil. Cover and simmer for 15 minutes until the potatoes and just cooked.
  3. Add the peas and cook for 5 minutes.
  4. Shred the lettuce finely and separate the paler leaves from the darker leaves. Add the darker leaves to the saucepan with the mint. Cover and simmer for 2-3 minutes until the lettuce has just wilted.
  5. Meanwhile, heat the remaining oil in a small frying pan, add the fresh chopped mint and as soon as it begins to sizzle take off the heat.
  6. Stir the sugar into the pea soup, then puree with a stick blender still in the saucepan, or transfer to a liquidiser and puree in batches. Add salt and pepper to taste and stir in the remaining lettuce.
  7. Reheat, stirring, then ladle into bowls and drizzle with the cooled minty oil. Serve with warm crusty bread and butter.