Minted Little Gem and Pea Soup

Minted Little Gem and Pea Soup

This refreshing soup is great as a starter - especially when you want to leave plenty of room for the main event.


  1. 1

    Heat the butter and oil in a large pan and gently fry the leeks and garlic for 5 minutes. Stir in the lettuce, potatoes, peas and stock and bring to the boil. Season to taste. Cover and simmer for 10 minutes.

  2. 2

    Add the mint, then blend in batches in a liquidiser or with a hand-held wand until smooth.

  3. 3

    Return to a clean pan, add half the cream and heat gently without boiling. Serve warm garnished with a swirl of cream and grinding of black pepper.


  • 25g butter
  • 2 tbsp olive oil
  • 2 leeks, trimmed and thinly sliced
  • 1 clove garlic, peeled and crushed
  • 4 little gem lettuces, shredded
  • 400g potatoes, peeled and diced
  • 400g peas, frozen are fine
  • 1½ litres vegetable stock
  • 2 tbsp fresh mint, chopped
  • 200ml single cream

Serves 8

Total time required 35 mins

  • Preparation time: 15 mins
  • Cooking time: 20 mins