Minted pea and goat's cheese soup

Minted pea and goat's cheese soup recipe

53 ratings

See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 140 calories / serving
  • Healthy


  • 500ml Tesco Free Range Chicken Stock
  • 500g (1lb 2oz) frozen garden peas
  • 30g mint
  • 60g (2½oz) Tesco Welsh Goat's Cheese

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    3g 15%
  • Sugars

    4g 4%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 12.5g Protein 11.1g Fibre 8.5g


  1. Bring the stock to the boil, add the peas and cook for 2-3 minutes. Pull the mint leaves off the stalks, reserving a few as a garnish, then chop. Add to the peas then blitz in a processor until smooth.
  2. Return to the pan, heat gently, season with black pepper to taste then pour into bowls. Cut the goat's cheese into thick slices and put into the soup. Garnish with whole mint leaves and serve.

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