July 18, 2023

PEA AND MINT SOUP (soup maker recipe)

I have only had my Morphy Richards soup maker in the UK for a couple of years but it feels like for ever!  It’s become one of the most useful kitchen gadgets I have ever owned and I wouldn’t like to be without it.  In France I spotted a very similar model in a shop called Zodio and swooped when it was on offer for a bargain price of about £28.

The weather in our part of France has been odd so far this year.  Thankfully we haven’t yet had the heatwaves of the last couple of summers.  There have been a few days when the temperatures reached the low thirties but nothing like the high thirties and forty plus degrees that we endured last year. 

So much so that when friends came round for the evening recently, plans for chilled cucumber soup and a bbq were quickly shelved and I made this soup instead!  

Funnily enough, the friend who first recommended getting a soup maker told me this was her favourite soup to make in it but until now I never had.  So, with a bag of frozen peas in the freezer and a robust mint plant in the garden a rapid change of menu was easily achieved!

I found the recipe on the Morphy Richards blog which, at the time of writing, you can see here.  It has a few really nice, basic soup recipes which I shall no doubt work my way through - sooner rather than later if the weather continues to be a bit iffy this summer!

It was absolutely delicious! So easy to make that having a supply of frozen peas available has to be the easiest way to rustle up a super soup as a starter with the minimum effort ever!


1 onion

700g frozen peas

2 cloves of garlic

1 medium potato 

2 vegetable stock cubes (I used one veg stock pot as that’s all I had)

A handful of fresh mint (or 1-2 tblsp dried mint)

700ml boiling water 

A squeeze of lime juice (optional - I omitted it as I didn’t have a handy lime in stock)

Salt and pepper to taste


Peel and chop the onion and garlic.  Peel and dice the potato.

Put everything into the soup maker machine and cook on the smooth setting.  Thin with a little boiling water if it’s too thick.  (You could also add a swirl of cream or crème fraîche for extra glamour before serving if you fancy!)

Makes 4 generous main course servings or 6 smaller portions as a starter.

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