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  • Writer's pictureElaine Harris

Pea and Wild Garlic Soup

A taste of spring - Vegan - Vegetarian

This is an adaptation of a recipe that I saw so many years ago on a popular tv show called 'Ready Steady Cook' where chefs and contestants had 20 mins to make 2 courses! This soup is super easy, and genius, super quick to make and super adaptable.

Pea and Wild Garlic Soup

Ingredients - makes approx 4-6 servings

  • 3 medium onions - chopped

  • 1 tbsp of oil of choice for cooking - butter is awesome and best, but for vegan use your oil of choice

  • 2 cloves of garlic - crushed or 1/2 tsp garlic powder

  • 1 bag of frozen peas or petit pois

  • Zest and juice of 1 or 2 lemons (I use 2 because I love the lemony zing) Save a little zest for garnish.

  • Herbs of choice - This recipe has 3 generous handfuls of 'ransoms' or wild garlic, but you can use fresh mint - generous sprigs, dried mint or a couple of tsp of dried mixed herbs

  • 1/2 - 1 ltr of water or vegetable, chicken or beef stock depending on food preferences.

  • Emit this ingredient if using stock - Generous splash of Apple cider vinegar (start with less add more to taste)


  1. In a medium saucepan heat the oil on low heat and add chopped onions and garlic. Cover and sweat for about 10 - 15mins. This releases the sweet oniony gloriousness so don't miss it -n and sorry vegans, but the butter does really make this the best flavour.

  2. Add peas, wild garlic/mint/herbs of choice, water, lemon zest and juice and apple cider vinegar or stock.

  3. Bring to boil and simmer on a low heat for 5mins

  4. Blend with a blending stick and serve piping hot with a little lemon zest for garnish


  1. For a little more depth you could add some tinned mushy peas if you like, or cooked dried peas.

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