Pea and Mint Soup

Sweet peas, fragrant mint and the salty savouriness of pancetta combine to tempting effect in Tana Ramsay's no-fuss soup
By Tana Ramsay
Pea and Mint Soup
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 clove garlic, crushed
  • 200 g potatoes, diced
  • 1.5 litres chicken stock
  • 500 g frozen peas
  • 30 g fresh mint leaves
  • 1/2 tsp caster sugar
  • 250 g pancetta, cubed (or bacon lardons)


1. Heat the olive oil in a large saucepan and fry the onions for 5-6 minutes until soft without letting them colour. Add the garlic and potatoes and cook for a further 2 minutes.

2. Pour in the stock, bring to the boil and gently simmer for about 10 minutes until the potatoes are softening but not quite cooked.

3. Tip in the peas and most of the mint, then bring back to the boil and simmer for about 3 minutes. Remove from the heat and liquidise in a blender until smooth.

4. Return the soup to a low heat and stir in the sugar. Fry the pancetta in a frying pan until beginning to crisp. Roughly tear the remaining mint leaves.

5. Ladle the soup into warm bowls, sprinkle the pancetta and torn mint on top and serve.

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