Pea, mint and all the gorgeous greens soup

13 February 2024

A table with a bowl of soup, a piece of cheese flower bread, a pot of cream and a plate of grated cheese

Packed with spring green goodness, this delicious soup is refreshing and settling. 

Quick and easy to make and it really does put a ‘spring in your step’ helping you to feel healthy and well. I often wonder why I don’t make it every week! Make it for someone you love this spring or bubble up a big pot and enjoy with crusty bread for lunch alone or maybe with good friends.


  • 1 bunch of spring onions
  • 1 tbsp of rapeseed oil
  • 2 cloves of garlic, peeled and added whole
  • Zest of 1 lemon
  • 700g peas (frozen are best)
  • 1 head of broccoli, chopped into small pieces (use the stalk too)
  • 2 round lettuces
  • A bunch of fresh mint leaves (keep some to one side to add to the soup when cooked)
  • 2 vegetable stock cubes and 600ml boiling water
  • 1 tbsp of butter
  • Juice of one lemon
  • Salt and pepper
  • Creme fraiche or cream to swirl on top
  • Optional to serve: toasted seeds, grated cheese


Recipe courtesy of Miranda Gore Browne.

Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.


  1. In a large pan, put the oil, finely chopped spring onions, garlic and lemon zest, stir with a wooden spoon and cook for a few minutes.
  2. Add the peas and stir until they start to soften a little.
  3. Roughly chop the lettuce and the broccoli and add to the pan with the mint, stir and let the leaves wilt a little.
  4. Pour over the hot stock and bring to the boil then simmer for about half an hour or until the vegetables are all soft.
  5. Blend with a stick blender or in a food processor until smooth. Add the lemon juice, taste and season with salt and pepper and stir in the butter to make it glossy and shiny.
  6. Top with a swirl of crème fraiche or cream, grated cheese, chopped mint and some toasted seeds. Serve with the simply seedy cheese flower bread.

Simple seedy cheese flower bread

A flower-shaped cheesy soda bread, just what is needed with tasty homemade soup.


  • 200g wholemeal flour
  • 300g plain flour
  • 1 tsp of salt
  • 1 tsp bicarbonate of soda
  • 100ml milk
  • 300ml plain yogurt (or 300ml buttermilk)
  • 120g strong cheddar coarsely grated
  • 50g mixed seeds


  1. Put the wholemeal and plain flour, salt and bicarbonate of soda into a bowl and stir to combine.
  2. Add the milk, yogurt (or buttermilk), most of the grated cheddar and half of the seeds and stir together to make a sticky dough, knead a little with a dusting of plain flour to stop it sticking and split the dough into seven pieces. Use your hands to make each one into a roll shape.
  3. Preheat the oven to 200 degrees.
  4. Line a flat baking tray with non-stick baking paper. Put one of the rolls in the middle and then place the others around the edge of it.
  5. Sprinkle the remaining seeds and cheese on top.
  6. Bake at 200 degrees for 20 minutes then reduce the temperature and bake at 170 degrees for another 20 minutes.
  7. Leave to cool completely before eating or the bread will be doughy and tough. You can always pop it into a low oven (120 degrees) to warm a little before serving.

Ask us a question about this page

Once you have submitted your query someone from the team will contact you. If needed, your query will then be passed to the appropriate Customer Service team.

You have 0 characters remaining.

By completing the form with your details on this page, you are agreeing to have this information sent to the NFU for the purposes of contacting you regarding your enquiry. Please take time to read the NFU’s Privacy Policy if you require further information.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.