Minted Pea Soup

Soups are delicious in summer too and the mint in this recipe gives it a refreshing lift.


  • Knob St Helen's Farm goats butter
  • 1 bunch spring onions
  • 750g bag frozen garden peas
  • Bunch fresh mint (chopped) or 1 teaspoon mint sauce (concentrated)
  • 400ml vegetable stock
  • 500ml St Helen's Farm goats milk
  • Salt and pepper
  • St Helen's Farm natural yogurt to garnish


Serves 4/6
Preparation time 10 minutes
Cooking time 10 minutes

Prepare spring onions and thinly slice.

Melt butter in a large pan/ casserole over a medium heat, add spring onions and fry gently for 1-2 minutes.

Add peas, mint/ mint sauce, milk and stock, bring to the boil and simmer for 5 minutes. Adjust seasoning

Blend with hand blender or in food processor. (Can be sieved at this stage if you want a smoother soup)

Serve into bowls. Garnish with natural yogurt and mint.

Soups aren’t only for winter!