Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. The almost luminescence green comes from the dry green split peas and bolstered by the mint. This is a superbly refreshing starter that cleanses the palette ready for the main course. The hint of cumin, bay leaves, ground cloves and garlic give this dish a surprising warmth without being overpowering to the other ingredients. However, this soup can be made in advance and chilled. Also, it is easy to transport and I take this to work for lunch and microwave it .

Cold Split Pea Soup with Mint

Cold Split Pea Soup with Mint is a delicious recipe with mint, peas and herbs and spices. This is truly a refreshing soup that is ideal as a starter.

4.64 from 30 votes

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Course: Soup

Cuisine: British

Keyword: Soup, Vegetables

Prep Time: 15

Cook Time: 2

Total Time: 4 15

Servings: people

Calories: 111kcal

Ingredients

2 cups green split peas 500 ml, dry
2 qt Vegetable Stock fresh or can, 2 L
1 cup onion 250 ml, chopped
1 stalk celery coarsely chopped
2 cloves garlic coarsely chopped
1/2 tsp cumin seeds 2.5 ml
1 pinch ground cloves
1 fresh bay leaf
1 cup mint 250 ml, fresh chopped
salt to taste
white pepper to taste

Instructions

Wash the peas thoroughly.
Bring the stock to a boil in a large heavy saucepan.
Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint.
Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed.
Remove the bay leaf.
Pass the soup through a fine sieve or food mill, mashing the peas and onion through the strainer and leaving the bulk of the mint and celery behind.
Chill the soup in the refrigerator for at least 2 hours.
Add the heavy cream and salt and pepper to taste.
Garnish with sprigs of fresh mint.