Food and Drink
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Sweet Pea Soup

Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling.

Serves: 4



  • 25g butter (switch to olive oil for a vegan version!)

  • 1 medium onion, peeled and finely chopped

  • 1 clove of garlic, peeled and finely chopped

  • 500g fresh or frozen peas

  • 250g pea shoots

  • 75g fresh mint, roughly chopped

  • 1 litre vegetable stock

  • Dried dulse seaweed – crumbled, finely chopped or powdered


  1. Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened.  Add the garlic and cook for a further 3 minutes.
  2. Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. 
  3. Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!).  Return the blended soup to the pan and add the remaining peas and stock. Simmer gently for a further 5 minutes. 
  4. Serve immediately with a few pea shoots to decorate and the dulse seaweed to season. Add black pepper to your taste.

Check out more of Sophie’s recipes and beautiful food photography here.


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