Vibrant Pea and Mint Soup with Cheesy Pastry Wands

Name: Vibrant Pea and Mint Soup with Cheesy Pastry Wands
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 350 g ready-rolled puff pastry; 750 g frozen peas; 1 l vegetable stock; 75 g cheddar finely grated; 1 large potato chopped; 1 onion, roughly chopped; 2 tsp vegetable oil; 1 clove garlic, finely grated or crushed; 1 handful handful of mint leaves plus extra shredded leaves to garnish

A bright, refreshing pea and mint soup served with fun, cheesy puff pastry "wands" for dipping. This quick and healthy meal is perfect for a light lunch or a kid-friendly dinner that feels a bit magical.

Servings8 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

ready-rolled puff pastry
350 g
frozen peas
750 g
vegetable stock
1 l
cheddar finely grated
75 g
large potato chopped
1
onion, roughly chopped
1
vegetable oil
2 tsp
garlic, finely grated or crushed
1 clove
handful of mint leaves plus extra shredded leaves to garnish
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). In a large saucepan, heat the vegetable oil over medium heat and sauté the chopped onion for 6–8 minutes until soft and translucent.

Stir in the chopped potato and garlic, cooking for another 2 minutes. Pour in the vegetable stock and bring to a simmer. Let it cook for 12–15 minutes, or until the potato is just tender.

While the soup simmers, prepare the pastry wands. Unroll the puff pastry and cut it into long, slightly diagonal strips so one end is wider than the other. Place the strips on a baking tray lined with parchment paper, sprinkle with the grated cheddar and a pinch of black pepper, and bake for 10–12 minutes until golden and crisp.

Once the potatoes are tender, add the frozen peas and fresh mint leaves to the pot. Cook for 5–8 minutes until the peas are bright green and tender.

Remove the soup from the heat and blend until smooth using a hand blender. Season to taste with salt and pepper, then ladle into bowls. Garnish with the extra shredded mint and serve with the warm cheesy pastry wands for dunking.