Pea, mint and potato soup

Pea, mint and potato soup

Total: 45 Min. | Active: 20 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 222 kcal
, Fat: 5 g
, Carbohydrate: 30 g
, Protein: 10 g

You can't go wrong with soup for lunch. It's always handy to have some of this soup knocking around when you've got a busy week. Despite containing just a handful of ingredients, this simple soup is packed with flavour. Personally, I prefer to only blend half of it so that it keeps some of its texture, but if you love creamy soups then you can blend the whole lot.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Potatoes and peas

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
350 g potatoes, peeled, diced
1 ¼ litres vegetable bouillon
500 g frozen peas, defrosted


1 tbsp peppermint, finely chopped
salt and pepper to taste
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How it's done

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Potatoes and peas

Heat the oil in a pan. Sauté the onion, garlic and potatoes for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Simmer the soup for approx. 15 mins. Add the peas, simmer for approx. 10 mins.


Add the mint, season to taste. Blend the soup to the desired consistency, serve.


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