Recipes Soup

Mint Pea Soup Recipe

2nd March 2017

By MACROS | Published on March 2, 2017

Upgrade the stodgy pea soup from your cafeteria days’ memories to this fresh vibrant soup that zips with fresh herbs.

Better than a stick-to-your-ribs soup that cloys your insides, this is workout fuel that will have muscles sticking out between your ribcage instead.


308 calories | 10.73g total fat | 3.21g saturated fats | 30g carbs | 8.35g fibre | 23.35g protein


Ingredients (serves 2)

  • 2 cups frozen
  • 1 clove garlic peas
  • 4 spring onions
  • 1 tbsp margarine
  • 2 tbsp whey protein powder
  • 1 chicken stock cube
  • 1 cup water
  • 1 tbsp fresh mint
  • 1⁄2 cup 1% milk
  • Salt and pepper
  • Extra virgin olive oil or flaxseed oil



Step 1: Trim the tops and ends off the spring onions, cut in half and divide the white and green parts.

Step 2: Chop the white part finely; do the same with the garlic.

Step 3: Place a pot over medium heat and add the margarine, garlic and white part of the onions and fry until softened after about five minutes.

Step 4: Mix in the whey powder and crumble in the stock cube.

Step 5: Add the water and frozen peas and bring to a simmer for five minutes – do not over cook here.

Step 6: Add the green ends of the spring onion and the mint to the pot and blitz with an immersion blender or by transferring to a blender.

Step 7: Add the milk and heat for a further minute; do not let the milk boil.

Step 8: Add salt and pepper to taste.

Step 9: Ladle into bowls and drizzle oil on top.


– READ MORE: Kale and Chickpea Soup Recipe –